Super - Scotcheroons
From jo_jo_ba 15 years ago
- 11 minutes to make
- Serves 30
Who needs chocolate chips when you can have these - simply bursting with coconut and butterscotch chips! 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. Read more 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! See less
Ingredients
- 1/2 cup sugar shopping list
- 1/2 cup brown sugar shopping list
- 1/2 cup butter, softened shopping list
- 1/2 cup shortening shopping list
- 5 oz low-fat silken tofu (like Mori-Nu) shopping list
- ½ tbsp vanilla shopping list
- 1/4 tsp concentrated butterscotch flavouring (like LorAnn's) shopping list
- 2 cups flour shopping list
- 1/2 cup whole-wheat flour shopping list
- 1 tsp baking soda shopping list
- 1 tsp salt shopping list
- 1 cup butterscotch chips shopping list
- 1 cup shredded, unsweetened coconut shopping list
How to make it
- 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
With a cuppa!
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People Who Like This Dish 5
- hunnybe Nashville, MI
- momo_55grandma Mountianview, AR
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- jeffsgirl Medford, OR
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The Rating
Reviewed by 2 people-
sounds wonderful thanks
momo_55grandma
in Mountianview loved it
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OHHH These sound so good thanks
hunnybe
in Nashville loved it
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