I have often marveled at our foremother’s ingenuity in the kitchen. In the 1940’s, during the war, dairy, eggs, and sugar were rationed, yet many women continued on baking. Several tricks used by today’s vegan baker can be traced back to these crafty, determined ladies. I’ve heard stories of some women substituting in salad dressing! Now there’s a misfit baker I want to meet!
This weekend I was reading about how some of the baker’s dealt with the sugar shortage. One of the creative solutions was pudding mix. This got me thinking about how I could use a mix in my own baking. Not to replace sugar (although, who knows what might tickle me tomorrow), but to add/enhance flavours and texture.
I had a box of butterscotch mix (the remnants of some long forgotten project), so that became my inspiration. I really wanted the butterscotch to shine, so I chose a simple canvas, the humble oatmeal cookie. The result was a crazy chewy, richly butterscotch flavoured, almost toffee like cookie!
Notes: If you prefer a slightly softer cookie, mix 1 tablespoon of water in with the wet ingredients. Also, although they don’t half to be, I highly recommend toasting the pecans.
Butterscotch Pecan Oaties
1/2 cup Whole Wheat Pastry Flour
1 1/2 cups Rolled Oats
1/4 cup Shredded Coconut (medium, unsweetened)
3/4 tsp Baking Soda
1/2 cup Margarine
1/2 cup Brown Sugar
1 pkg Instant Butterscotch Pudding Mix (4 serving size)
1/4 cup Applesauce (unsweetened)
1 tbsp Ground Flaxseed
1 tsp Vanilla Extract
1/2 tsp Butterscotch Extract (or more vanilla)
2/3 cup Chopped Pecans
Preheat oven to 350°F and prepare cookie sheets.
Stir together flour, oats, coconut, and baking soda. Set aside.
Melt the margarine and allow to cool. Once cooled, add sugar, pudding mix, applesauce, flaxseed, and extracts. Beat until thoroughly combined. Mix in dry ingredients until just combined. Stir in pecans.
Using a tablespoon to measure, scoop rounded spoonfuls of dough and drop 2 inches apart onto prepared cookie sheet. Flatten each mound 1/4″ – 1/2″ thick (this is easily done using slightly damp fingers).
Bake for 10 – 12 minutes, until edges turn golden brown. Allow to cool on sheet for 1 -2 minutes, before transferring to rack.
Makes approximately 24 cookies.