Still with me? Good. Well, now that my mom and stepdad are off on another vacation (this time out to P.E.I.), I'm free to muck about the kitchen as I please without them spraying insane amounts of Lysol air freshener everywhere. Apparently, chokingly fake flowers beat out the smell of cooking, go figure. Well, yesterday I was tres bored, after trying and failing to find an ingredient for a seperate recipe I wanted to try. Baby sister's off camping with my dad, and stepbrother was gone all day so I was completely alone with a wild imagination! I started poking through our pantry for inspiration, and found it in another tiny bottle of LorAnn's extract - butterscotch flavour this time - that had come in a "grab bag" from Bulk Barn one of the trillion times I bought something on impulse there. I also found some butterscotch chips and shredded coconut. I even had real butter in the fridge, which is rare because a) I don't eat any sort of added fats or oils, b) my sister only eats Becel and c) the rest of the family is keeping the olive groves in business.
Now, I suppose I could have made muffins, or cupcakes, but pawning those off is so much harder than giving away a bagful of freshly baked cookies! Easy transport and eating, good things in this time of unrefrigerated road trips and camping! I also threw in the remaining bits of white and dark chocolate from my cake ball experiment. Hey, who am I to deny the will of the kitchen gods?
Now, I've said it before, but LorAnn's flavourings are extremely potent, so don't go overboard if you use them. It's fine to leave them out, though they do add the extra "oomph" in this recipe. It'll seem like there isn't enough dough to hold all the chips and coconut, but it will be okay - just be sure to space them out well - no more than 6 to a sheet - because they spread!
Super - Scotcheroons
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/2 cup shortening
5 oz low-fat silken tofu (like Mori-Nu)
½ tbsp vanilla
1/4 tsp concentrated butterscotch flavouring (like LorAnn's)
2 cups flour
1/2 cup whole-wheat flour
1 tsp baking soda
1 tsp salt
1 cup butterscotch chips
1 cup shredded, unsweetened coconut
- Preheat oven to 350F, line sheets with parchment.
- Cream the sugars, shortening and butter until fluffy, but not a paste.
- Puree tofu and extracts in a blender or food processor until smooth.
- Add pureed tofu to the creamed mixture and mix well.
- In separate bowl, mix flours, baking soda and salt.
- Add flour mixture to creamed mixture and mix until flour just disappears.
- Fold in chips and coconut.
- Make balls, and place onto ungreased cookie sheets.
- Bake for 11 minutes, rotating pans halfway through cooking.
- Cool on sheets 10 minutes, then remove to racks and cool completely.
Amount Per Serving
Total Fat: 9.5 g
Cholesterol: 8.1 mg
Sodium: 34.1 mg
Total Carbs: 20.8 g
Dietary Fiber: 0.7 g
Protein: 2.1 g
Psst... throw these in the freezer for a couple hours before eating them for a real treat!