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Butterscotch Cookies Servings: 48 cookies INGREDIENTS 1/2 cup (125 mL) butter 1/2 cup (125 mL) brown sugar, packed 1 cup (250 mL) sugar 2 eggs 2 tsp (10 mL) vanilla 1 1/2 cups (375 mL) puréed lentils* 1 cup (250 mL) cooked or canned lentils, drained and rinsed 1 1/2 cups (375 mL) all-purpose flour 2 cups (500 mL) oatmeal, made into coarse flour in blender or food processor 2 tsp (10 mL) ground cinnamon 1/2 tsp (2 mL) ground nutmeg 1 tsp (5 mL) baking powder 2 tsp (10 mL) baking soda 1 cup (250 mL) butterscotch chips plus extras to decorate the cookies 1 cup (250 mL) walnut pieces * Lentil Purée: Drain and rinse a 19 oz (540 mL) can of lentils or use 2 cups (500 mL) cooked lentils. Place in food processor, add 1/2 cup (125 mL) water and blend until smooth and the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time if more moisture is needed to reach the proper consistency. DIRECTIONS 1. Preheat oven to 375°F (190°C). Lightly grease baking sheets. 2. 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. 3. In a separate bowl, mix together dry ingredients. 4. Add dry ingredients to wet ingredients a little at a time, alternating with butterscotch chips and walnuts, until mixed evenly. 5. Drop by rounded tablespoons onto baking sheet, decorate with butterscotch chips, and bake until pale golden, 8 to 10 minutes. Let cool on pan for 2 minutes and then transfer to a cooling rack. Store in an airtight container. NUTRIENTS Per Serving (1 cookie) 134 Calories, 6 g Fat, 3 g Saturated Fat, 14 mg Cholesterol, 18 g Carbohydrate, 1 g Fibre, 10 g Sugar, 3 g Protein, 82 mg Sodium, 91 mg Potassium, 44 mcg Folate, 1 mg Iron Cookies | 25

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