I wish someone would make these for me tonight.
Vegan Butterscotch Pecan Cookies
2 1/4 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cup lightly packed brown sugar
3 tbs. plain soy yogurt
1 teaspoon vanilla extract
1 1/2 c. butterscotch chips
3/4 c. chopped pecans
Preheat oven to 375F. Line cookie sheets with parchment. Whisk together the flour, baking soda, and salt, and set aside. Cream the margarine and sugar together until slightly fluffy, then add the yogurt and vanilla and beat until combined. Slowly stir in the flour mixture, then once combined, stir in the chips and nuts. Drop rounded tablespoons onto your prepared cookie sheets and use a dampened finger to flatten slightly. Bake for 8-10 minutes until just barely turning golden. Remove from oven and let cookies cool on the sheet for about 2 minutes, then slide the entire parchment sheet to a wire rack to cool completely.