Ingredients

The following ingredients have 4 Servings
  • 1⁄2 cup butter
  • 1⁄2 cup brown sugar (packed)
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1⁄2 cups lentil purée
  • 1 cup lentils (cooked (about 1⁄2 cup dry))
  • 1 1⁄2 cups flour (all-purpose)
  • 2 cups rolled oats (made into coarse flour in blender or food processor)
  • 2 tsp cinnamon (ground)
  • 1⁄2 tsp nutmeg (ground)
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 cup butterscotch chips (plus extras to decorate the cookies)
  • 1 cup walnuts (pieces)

Instruction

  • *Preparing lentil purée: Add 2 ½ times the amount of water as lentils. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or pureè lentils with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.
  • Preheat oven to 375°F. Lightly grease baking sheets.
  • 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.
  • In a separate bowl, mix together dry ingredients.
  • Add dry ingredients to wet ingredients a little at a time, alternating with butterscotch chips and walnuts, until mixed evenly.
  • Drop by rounded tablespoons onto baking sheet, decorate with butterscotch chips, and bake until pale golden, 8 to 10 minutes. Cool cookies on wire racks.