Butterscotch pecan cookies

I was never a big chocolate fan growing up; these were my go-to cookies instead of classic chocolate chips, but it's probably been almost ten years since I've made them. I had been on an ongoing search for accidentally vegan butterscotch chips for a long time when I learned there are a few locations on the east coast that sell these dairy-free morsels (Price Chopper and Food Lion). Some gracious folks were willing to mail some over. It's probably for the best that I don't have regular access to butterscotch chips. They're filled with partially hydrogenated fats, artificial flavorings, and all sorts of things I would generally avoid, but as a rare treat, I don't mind indulging in these soft, chewy cookies.

This recipe is just the basic Toll House cookie with a couple modifications: soy yogurt for eggs and doubled-up brown sugar for an extra molasses chew that matches well with the butterscotch chips. Buttery pecans finish things off with a smooth crunch.



Butterscotch pecan cookies
2 1/4 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cup lightly packed brown sugar
3 tbs. plain soy yogurt
1 teaspoon vanilla extract
1 1/2 c. butterscotch chips
3/4 c. chopped pecans

Preheat oven to 375F. Line cookie sheets with parchment.

Whisk together the flour, baking soda, and salt, and set aside.

Cream the margarine and sugar together until slightly fluffy, then add the yogurt and vanilla and beat until combined. Slowly stir in the flour mixture, then once combined, stir in the chips and nuts.

Drop rounded tablespoons onto your prepared cookie sheets and use a dampened finger to flatten slightly. Bake for 8-10 minutes until just barely turning golden. Remove from oven and let cookies cool on the sheet for about 2 minutes, then slide the entire parchment sheet to a wire rack to cool completely.