I’m obviously not going to be hired to name recipes anytime soon, but this is the best description I could think of. These cookies stay nice and chewy, even the next day, and contain both chocolate and butterscotch chips. I was looking for something to enjoy with a nice, cold glass of chocolate soymilk that I’d been craving for about a week. I also knew that I wanted to use the vegan butterscotch chips I scored from my visit to bazu, and that I wanted a semi-healthy, chewy oatmeal-based cookie. After searching through a few recipes, I came across this lovely recipe from Celine, of havecakewilltravel.com, which I adapted to meet my particular craving.
I decided to use white whole wheat flour, since it has a milder taste than regular whole wheat flour, yet still has a good deal of fiber. If you don’t have it, or can’t find it, I would suggest whole wheat pastry instead of regular whole wheat flour. I used almond butter since it has a more neutral taste, and dark brown sugar since I wanted a deeper toffee flavor. Then a shot of whiskey, just for fun, although I like to think it amped up the butterscotch flavor. If you can’t find vegan butterscotch chips (I’ve heard they’re available on the east coast at Price Chopper and Food Lion), just use 1/4 cup each of chocolate chips and pecans, or 1/2 cup chocolate chips if you don’t do nuts.
Chewy Double-Chip Oatmeal Cookies
1/2 cup white whole wheat flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup rolled oats (quick or old fashioned, not instant!)
3 TBS natural almond butter
1 TBS canola oil
2 1/2 TBS non-dairy milk (I used almond)
1 TBS whiskey
1/2 cup dark brown sugar
1 tsp vanilla extract
3 TBS chocolate chips
3 TBS vegan butterscotch chips
3 TBS coarsely chopped pecans
Preheat oven to 425°. Line a cookie sheet with parchment paper or a silicone baking mat.
In a small mixing bowl, whisk together the flour, baking soda, and salt, then add the oats and stir to combine. In a medium mixing bowl, vigorously whisk the almond butter, milk, whiskey, brown sugar and vanilla extract until smooth, then add the flour mixture and stir until combined, and fold in the chips and pecans.
Drop the dough by rounded tablespoons onto the prepared baking sheet, flatten slightly with moistened fingers and bake for 7 minutes, or until barely golden. The cookies will look slightly underdone, but will firm up quickly as they cool. Let cool for about 5 minutes on the baking sheet, then remove to a rack to finish cooling.
Makes about 1 dozen cookies.
