About a month ago, my pal Stephanie (of Poopie Bitch) let me in on an awesome secret — Food Lion stores generic brand of butterscotch chips are accidentally vegan! We don't have Food Lions in Memphis, but Steph bought EIGHT bags when she was in Nashville on vacation (Steph is a bit of a food hoarder ... yep, I'm calling her out).
My boyfriend lives in Clarksville, a small town on the outskirts of Nashville, and there's a Food Lion down the street from his house. So when I last visited him, I had to pick up a bag. Yep, just one. Not eight. And that bag sat in my pantry for weeks while I waited for some inspiration.
Then, while perusing the lovely Celine's Have Cake, Will Travel, I ran across her recipe for Butterscotch Pecan Cookies:
All the ingredients were already hanging out in my pantry, so I threw these together pretty quickly (you can't see a pecan in this picture, but I swear they're in there!). I sorta overcooked them since my oven's been acting crazy with cookies lately. When I bake cookies for the time recommended in a recipe, they're never done enough. So I added about four minutes to Celine's ten. And that was a bit too much.
They're still tasty, just not as chewy as I like. Of course, that's not stopping me from stuffing my belly!