Butterscotch Lentil Cookies
- 1⁄2 cup butter
- 1⁄2 cup brown sugar, packed
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1⁄2 cups lentil purée
- 1 cup lentils, cooked (about 1⁄2 cup dry)
- 1 1⁄2 cups flour, all-purpose
- 2 cups rolled oats, made into coarse flour in blender or food processor
- 2 tsp cinnamon, ground
- 1⁄2 tsp nutmeg, ground
- 1 tsp baking powder
- 2 tsp baking soda
- 1 cup butterscotch chips, plus extras to decorate the cookies
- 1 cup walnuts, pieces
- *Preparing lentil purée: Add 2 ½ times the amount of water as lentils. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or pureè lentils with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.
- Preheat oven to 375°F. Lightly grease baking sheets.
- In a large mixing bowl, cream together butter, brown sugar, and white sugar. Add eggs and vanilla; mix well. Add puréed and cooked lentils, and mix in evenly.
- In a separate bowl, mix together dry ingredients.
- Add dry ingredients to wet ingredients a little at a time, alternating with butterscotch chips and walnuts, until mixed evenly.
- Drop by rounded tablespoons onto baking sheet, decorate with butterscotch chips, and bake until pale golden, 8 to 10 minutes. Cool cookies on wire racks.