I didn’t do much cooking yesterday or today–I went out to lunch with a friend, and then had pizza for dinner (and then for breakfast, and then for lunch). But I DID indulge in one of my favorite activities:  baking. I made some vegan chocolate and butterscotch chip cookies. If you live on the East Coast, the super-generic butterscotch chips sold at Food Lion (they’re just called “butterscotch morsels”) are vegan.

The basic recipe is Happy Vegan Chocolate Chip Cookies from VegWeb. I added 1/2 cup of butterscotch chips, 1 tsp pumpkin pie spice, and I substituted 1/2 cup of plain light soymilk for the 1/4 cup of water called for. The cookies came out with a nice crunch on the outside (probably due to the turbinado sugar) and a chewy center, and they aren’t overwhelmingly sweet. Friendboy praised them extensively (between these and the pumpkin muffins I am “the best baker [he] knows,” even ahead of his ex-gf and her peanut butter cup cookies) and I sent him home with a generous bag of them to share with his roommates.

I’m going to use the rest of the butterscotch chips in butterscotch-pear muffins later this week, to further indulge Friendboy’s love of sweets, affinity for muffins, and admiration of my baking skills.

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