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!)
- salt
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