04.09.2008 Butterscotch Pecan Cookies

Chewy, and caramel-like. Get baking!

Butterscotch Pecan Cookies:

1/4 cup plus 1 tablespoon (70 g) nondairy butter
3/4 cup (144 g) Sucanat
2 tablespoons (30 ml) almond or other nondairy milk
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1 cup (120 g) whole-wheat pastry or whole-wheat flour
2 teaspoons cornstarch
1/2 teaspoon baking powder
1/4 cup plus 1 tablespoon (34 g) chopped pecans
1/2 cup (88 g) nondairy semisweet chocolate chips, optional

Preheat oven to 350°F (180°C, or gas mark 4). Line two cookie sheets with parchment paper or silicone baking mat, such as Silpat.
In a microwave-safe large bowl, combine butter, Sucanat, and milk. Melt for about a minute until the Sucanat starts to dissolve, stirring occasionally. Stir in vanilla and salt.
Sift flour, cornstarch, and baking powder on top of the wet ingredients.
Fold dry ingredients into wet. Fold in pecans and optional chocolate chips.
Dividing it into 12 equal portions, place what will be a sticky cookie dough onto cookie sheet. No need to flatten them, but leave 1 inch (2.5 cm) between the cookies as they will spread some while baking.
Bake for 10 minutes, let cool on sheet.
Enjoy cold, straight from the fridge.

Yield: 12 cookies