I feel the same way with the vegan butterscotch chips I got a Price Chopper last month. I bought two bags, and after eating a few handfuls with ice cream I realized how fake tasting they are. They're not awful, but certainly not as good as chocolate. That said, I had one more bag and wasn't going to let them go to waste. So I decided to try out this recipe for chocolate coconut chip cookies from Everyday TV.
I halved the amount of butter, skipped the coconut, and put in the butterscotch chips instead of the chocolate chips. And they came out pretty darn good! I was worried that I wouldn't have enough cookies left to take photos of them, and about four were eaten during the photo shoot. They came out a little crispier than I like (not crunchy, but not totally chewy) but that's probably because I made them small and kept them in the oven until they looked flat. I don't know much about the physics of baking cookies, but it seems to me that whenever I leave them in too long, they get crispy, and when I take them out just before that point they're still raw in the center.
Here are the ingredients of those awful butterscotch chips:
- sugar (at least this first one is good!)
- partially hydrogenated palm kernel oil
- natural and artificial flavors
- sorbitan monostearate (emulsifier)
- soy lecithin (emulsifier)
- yellow 5 lake (read that wiki page, that stuff sounds awful! and it's being phased out in the UK)
- yellow 6 lake (as if the yellow 5 wasn't bad enough, this stuff sounds worse)
- blue 2 lake (I'm linking to this page so you can check out the complaint about stool staining, ha!)