Thursday, December 20, 2012

Butterscotch Blondies

There is just something about a cookie, warm and fresh from the oven, that fills me with a sense of home.  To call me a cookie addict in all honesty no stretch of the truth.  This portable, variable, customizable snack goes well with a boxed lunch, is elegant enough for tea time, and makes the kid in all of us smile.  I love cookies.

This season, I wanted to incorporate the iconic flavors of butterscotch into a cookie - but not a standard oatmeal cookie.  Don't get me wrong, I love oatmeal cookies, but pairing oatmeal and butterscotch is good, though not great.  I took a classic cookie dough base I've used for dozens of different cookies and swapped in butterscotch chips and a splash of rum extract, for a warm alternative to the oatmeal scotchies of the past.

To really kick up the flavor of the butterscotch, a pinch of two of nutmeg adds that perfect layer of intrigue and heat, making these cookies a huge hit with both kids and adults.

1/2 C. brown sugar ($.20)
1/2 C. granulated sugar ($.15)
1 stick of butter ($.50)
1 egg ($.15)
1 tsp. rum extract ($.15)
1/2 tsp. baking soda ($.05)
1/4 tsp. nutmeg ($.05)
2 C. flour ($.20)
1 C. butterscotch chips ($.50)


In a large mixing bowl, combine sugars and butter and cream together.  Add in egg and extract, mix well.  Dissolve baking soda in 1 T. hot water, add this to the batter.  Mix in nutmeg and flour until a semi-firm dough forms.  Stir in the butterscotch chips.

Drop by rounded teaspoonful onto an ungreased cookie sheet.

Bake at 375F for 9-12 minutes, bake longer for a crunchy cookie.  Cookies are done when sides are lightly golden.

Remove cookies from cookie sheet to cool on a wire rack.

Yield: 30-36 cookies
Cost: $1.95
Cost per cookie: $.05-$.06

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