Weight Watchers Caramel Cookies Recipes

WEIGHT WATCHERS CARAMEL COOKIES

Steps:

• 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 2 1/2 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 1/8 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.

WEIGHT WATCHERS CARAMEL COOKIES - 1 POINT EACH

Steps:

• Preheat oven to 400°F.
• In a large bowl, using an electric mixer, cream butter, sugar, egg and vanilla extract. Add remaining ingredients and beat thoroughly.
• Scrape dough out of bowl and onto a large piece of plastic wrap. Roll dough into a log, about 2 1/2-inches wide; completely wrap dough in plastic and refrigerate until firm, at least 20 minutes or up to overnight.
• Cut dough into 1/8-inch-thick slices and arrange on several large ungreased cookies sheets about 1- to 1 1/2-inches apart. Bake until lightly browned around edges, about 8 to 10 minutes.
• Allow cookies to cool on cookie sheet for about 1 minute and then remove to a wire rack to cool completely. Yields 1 cookie per serving.
• Notes: Add some spice to these cookies by sprinkling a pinch of cinnamon and nutmeg into the batter.

CARAMEL COOKIES

Steps:

• Preheat oven to 400°F.
• In a large bowl, using an electric mixer, cream butter, sugar, egg and vanilla extract. Add remaining ingredients and beat thoroughly.
• Scrape dough out of bowl and onto a large piece of plastic wrap. Roll dough into a log, about 2 1/2-inches wide; completely wrap dough in plastic and refrigerate until firm, at least 20 minutes or up to overnight.
• Cut dough into 1/8-inch-thick slices and arrange on several large ungreased cookies sheets about 1- to 1 1/2-inches apart. Bake until lightly browned around edges, about 8 to 10 minutes.
• Allow cookies to cool on cookie sheet for about 1 minute and then remove to a wire rack to cool completely. Yields 1 cookie per serving.