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| Servings | 3-4Dozen |
| Cook Time | 45Minutes |
Ingredients
- 1 1/2 Cups Timeless Harvest Gold® Lentils, cooked and pureed
- 1/2 Cup Butter
- 1/2 Cup Brown sugar, packed
- 1 Cup Granulated sugar
- 2 Medium Eggs
- 2 Teaspoon Vanilla
- 1 1/2 Cups All-purpose Flour
- 2 Cups Uncooked oatmeal, ground into coarse flour in a blender
- 2 Teaspoons Cinnamon, ground
- 1/2 Teaspoon Nutmeg, ground
- 1 Teaspoon Baking Powder
- 2 Teaspoons baking soda
- 1 Cup Butterscotch chips, plus extra to decorate cookies
- 1 Cup Walnuts, coarsely chopped
Servings: Dozen
Units:
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Ingredients
Servings: Dozen
Units:
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Instructions
- Preparing pureed lentils: Bring 1 1/2 Cups water to a boil, add 1/2 Cup lentils, reduce heat, cover and simmer for 15 minutes. Lentils should be very soft. Puree lentils in a blender or food processor.
- Preheat oven to 375 degrees. Lightly grease baking sheets.
- In a large mixing bowl, cream together butter, brown sugar, and white sugar. Add eggs and vanilla, mix well. Add pureed lentils and mix completely.
- In a separate bowl, mix the dry ingredients together.
- Add dry ingredients to wet ingredients a little at a time, alternating with butterscotch chips and walnuts. Mix until all ingredients are evenly incorporated.
- Drop by rounded tablespoonfuls onto baking sheet, decorate with butterscotch chips, and bake until golden brown, 8 to 10 minutes. Cool cookies on a wire rack.
Recipe Notes
Adapted from US Dried Pea and Lentil Council.
