2 cups butterscotch topping
1 cup golden raisins
3/4 cup white sugar
3 egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup water
1/2 cup butter
3/4 cup white sugar
1 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups rolled oats
1 cup flaked coconut
1 cup chopped walnuts
3 tablespoons water
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butterscotch topping and raisins. Stir in sugar and egg whites until well blended. Combine the flour, baking powder and salt; stir into the creamed mixture, then stir in the water, eggs, and vanilla. Form dough into walnut sized balls. Place a 1/2 cup of the cookies onto the prepared cookie sheet, pressing down on the biscuit to keep them from sticking to the bottom of the cookie sheet.
Bake for 11 to 13 minutes in the preheated oven, or until the bottoms are lightly browned. Let cookies stand for 1 minute on the baking sheet. Dip the top in the water to make them stick together.
With a fork, cut the tops from the baking sheet, making sure to remove any remaining dough from the sides of the pan. Lightly grease a large bowl, place cookies, and refrigerate for at least 3 hours or overnight.
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