Weight Watchers Caramel Cookies
Try this Weight Watchers Caramel Cookies recipe, or contribute your own.
Try this Weight Watchers Caramel Cookies recipe, or contribute your own.
- Carbohydrate 0.00641666666666667 g
- Cholesterol 3.525 mg
- Fat 0.0828333333333333 g
- Fiber 0 g
- Protein 0.104833333333333 g
- Saturated Fat 0.025825 g
- Serving Size 1 1 Serving (1g)
- Sodium 20.5456666666667 mg
- Sugar 0.00641666666666667 g
- Trans Fat 0.0138916666666667 g
- Calories 1 calories
Step-by-step
- Preheat the oven to 400.
- Use an electric mixer to cream the butter, sugar, egg and vanilla extract in a large bowl.
- Add in the rest of the ingredients and beat until completely mixed.
- Lay out a large piece of plastic wrap. Scrape all of the dough out of the bowl onto the plastic wrap and then roll it into a log. Make it about 2½ inches wide.
- Wrap the dough completely with the plastic wrap and place in the refrigerator until it is firm. At least 20 minutes or you can leave it in there overnight.
- Once the dough is firm, slice it into cookies (about â…› of an inch thick) and place them on ungreased cookie sheets about 1 inch apart.
- Bake for 8 to 10 minutes or until they are lightly browned around the edges.
- Allow cookies to cool completely.
Brown sugar delivers moisture and distinct molasses notes, yet the ingredient quantities alone reveal nothing about the structural transformation that occurs during mixing. Creaming softened butter with packed dark brown sugar incorporates microscopic air pockets into the fat matrix. These trapped bubbles expand when exposed to heat, driving the rise alongside baking soda. Without this initial aeration phase, the resulting crumb becomes dense rather than tender.
Forming the dough into a strict two-and-a-half-inch cylindrical log before chilling ensures uniform slice thickness. Chilling solidifies the butter fats completely. Cold fat melts slower in a 400-degree Fahrenheit oven, preventing excessive outward spread during the first few minutes of baking. Slice the firm log into uniform rounds using a sharp blade to avoid compressing the edges.
Determining doneness requires relying entirely on visual inspection rather than a timer alone. Bake the rounds on ungreased sheets for eight to ten minutes. Watch specifically for a light golden brown coloration framing the perimeter. Pull the pans from the oven immediately once this boundary darkens, leaving the centers slightly soft. Residual heat will finish setting the interior without drying it out.
Allowing the baked batches to cool completely on the metal pan solidifies the sugar structure. Moving them prematurely leads to crumbling because hot sugar remains pliable. Store cooled units in an airtight container at room temperature for up to five days to maintain structural integrity.
