These cookies are so easy I feel like I am cheating posting this as a legitimate recipe. It basically takes mixing some stuff together and spooning them on to some paper. Honestly. Yes, the vegan version does add a small bit of complication to the steps but if you can’t stand the extra 5 minutes try a bag of Oreos (secretly vegan).
These cookies are a favourite in the Ford family during the holiday season and heck, we may as well start thinking about it now. They are nothing if not very, very sweet. Like the type of sweet that hurts your mouth. But at least you get some fruit in it right…? No.
Butterscotch sauce:
4 tbsp. Earth Balance butter substitute
1/2 c. brown sugar
1/2 c. soy milk
1/2 tsp. salt
1 1/2 tsp. vanilla
Other ingredients:
6 oz. package of chocolate chips, the regular size bag
7 oz. package of feather strip coconut, regular size bag
12 oz. jar of maraschino cherries, drained and chopped
7 additional cherries, cut in half for decoration (approximately)
For the butterscotch sauce, melt the Earth Balance in a medium saucepan. Stir in the brown sugar, milk and salt until combined. Bring to a low boil and heat stirring constantly for 5 minutes or until thick like a syrup. Remove from heat and stir in the vanilla. Set aside.
Melt the chocolate in a large saucepan. Add in the butterscotch sauce and combine until silky. Add the coconut and chopped maraschino cherries. Drop by teaspoons on to waxed paper. Decorate with 1/2 of a cherry. Refrigerate for at least 1 hour to harden.
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