Buttercrunch Cookies recipe

1-1/4 c. flour
1/2 ts. baking soda
1/2 ts. salt
3/4 c. brown sugar, dark and firmly packed
1/3 c. butter, softened
2 egg whites
1 ts. vanilla
1/4 c. butterscotch chips

Preheat oven to 350* and spray two baking sheets.
In a medium bowl, combine flour, soda and salt; mix well.
In a large bowl using an electric mixer on medium speed, beat together brown sugar and butter until light and fluffy.
Beat in egg whites and vanilla.
At low speed, beat flour mixture into brown sugar mixture.
Stir in butterscotch chips.
Drop batter by rounded teaspoons 1 inch apart onto baking sheets.
Bake until golden, about 10 minutes.
Cool on wire racks slightly, then transfer cookies and cool completely.
Makes 32 cookies.

Tip: Make dough ahead of time and shape into a log.
Wrap the dough securely and freeze for up to 1 month.
Thaw in the fridge and cut into 1/4 inch slices to bake.