Lentil Oatmeal Cookies
Yield: 6 dozen

1 1/2 cups lentil puree*
2 cups brown sugar
1 1/2 cups butter, soft
2 large eggs
3 tsp. vanilla
3 3/4 cups all-purpose flour
1 tsp. salt
2 tsp. baking soda
5 cups quick oats
3/4 cup butterscotch chips , optional
3/4 cup chocolate chips, optional
1 cups finely chopped walnuts, optional

*To prepare the lentils for this recipe, simmer 2/3 cup lentils in 1 1/2 cups water for 45 minutes in a covered pan. Do not drain. Puree the lentils or beat with a wire whip, adding liquid as necessary to make a pumpkin-like consistency.

Preheat oven to 375°F.

Cream together the sugar and buter with a mixer on medium speed.
Add the eggs and mix on low speed until just blended.
Add the vanilla and lentil puree, and mix until blended.
Mix the flour, salt, and baking soda until blended and add to the creamed mixture in thirds, mixing on low just until blended.
Add the oats, chips, and walnuts, and gently blend with a sturdy wooden spoon.

Place teaspoonfuls of mixture on a greased cookie sheet, approximately 1 inch apart and bake in a preheated, 375°F oven for 12 to 15 minutes.
Do not overbake.

**These cookies freeze and transport well.

Edited to add: the lentils in this recipe should be the yellow or red ones. (the ones without hulls)