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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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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! Ingredients:
1/2 cup sugar |
1/2 cup brown sugar |
1/2 cup butter, softened |
1/2 cup shortening |
5 oz low-fat silken tofu (like mori-nu) |
1/2 tbsp vanilla |
1/4 tsp concentrated butterscotch flavouring (like lorann's) |
2 cups flour |
1/2 cup whole-wheat flour |
1 tsp baking soda |
1 tsp salt |
1 cup butterscotch chips |
1 cup shredded, unsweetened coconut |
Directions:
1. Preheat oven to 350F, line sheets with parchment.
2. Cream the sugars, shortening and butter until fluffy, but not a paste.
3. Puree tofu and extracts in a blender or food processor until smooth.
4. Add pureed tofu to the creamed mixture and mix well.
5. In separate bowl, mix flours, baking soda and salt.
6. Add flour mixture to creamed mixture and mix until flour just disappears.
7. Fold in chips and coconut.
8. Make balls, and place onto ungreased cookie sheets.
9. Bake for 11 minutes, rotating pans halfway through cooking.
10. Cool on sheets 10 minutes, then remove to racks and cool completely
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