Chocolate and butterscotch

Why do I do this to myself?   I find recipes for chocolate chip cookies and I have to try them because in my mind, I have yet to find the perfect recipe.  I can’t believe that I’m still doing this, especially after the disastrous “Paula Deen Butter Disks” from last year.  Yet, I still plod onward.  It’s as if I have a disease, and the only cure is more chocolate chip cookie recipes!  I made two different recipes this week, and here’s the tale:

The First Cookie Batch

I made a new recipe this week, something I found on Pinterest.   Scott and I have a friend in the hospital, and she’s wanted cookies from me for a while, so I thought it would be the perfect opportunity to test something new.  They turned out ok, but far too flat for my liking.  I must not have followed the directions perfectly as they were pretty fussy.  I dislike fussy cookie recipes.  To me, recipes using room temperature butter should not have to be chilled in order to make the dough suitable for baking.  If you have an electric mixer, I say skip a step and use cold butter!  No chilling required.  Now, as you recoil in horror at those last words, let me finish the story.

So, yeah….the flat ones.  I’m not posting the recipe because I don’t like the way they turned out.  The flavor is there, and they were soft, but they left something to be desired in the looks department. Not overwhelmingly pretty.  Just…meh.  The batter was very ‘wet’.  It didn’t hold up as much as I thought it would, and that worried me just a little.  In reading the reviews for the recipe, people either really loved them, or disliked the way that they turned out.   Many asked if the baker who had posted the recipe had “packed” her brown sugar enough because their cookies were not turning out the way that hers did.  Any self-respecting baker is going to know to pack their brown sugar.  I found that kind of insulting, and I wasn’t even the person who posted the recipe!  Okay, no more ranting about brown sugar…

Since we’re on the subject of brown sugar, here’s a pic of my new measuring cups. 


I love that they look like miniature saucepans!  They even have cute long handles on them!  Now that I look at it, you can see my polka dot phone cover too…

The Second Cookie Batch

We had to pick up chocolate chips, and of course we ended up with a bag of the mini chips (Because everything is cuter in miniature size).  Scott snatched up some butterscotch chips as well.  Okay, it looks like half and half it is.  And wouldn’t you know, there’s the “Has-Never-Failed” Toll House cookie recipe on the back of the bags!  And that is what I present to you!

What You Need

2 ¼ cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup butter (softened)

¾ cup sugar

¾ cup packed brown sugar

1 tsp vanilla

2 large eggs

2 cups chocolate chips

And Here’s What You Do


1)      Preheat oven to 375 degrees.


2)      Combine flour, baking soda, and salt in a small bowl.  Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded tablespoon  onto ungreased baking sheets.


3)      Bake for 9 – 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

What I Did


I substituted half of the chocolate chips for butterscotch chips, and I used the mini semi-sweet chips instead of the regular sized chips.  Other than that, I followed the directions!


These smelled like heaven when they were baking!  I love the combination of the chocolate and butterscotch.  They delicately balanced the other flavor without overpowering.  Scott really liked them, and that is what this blog is all about, right??


Something interesting to note:  I am using my cookie scoop 95% of the time now.  It’s so much easier than trying to eyeball the amount of dough you put on the sheets.  Somehow, the cookies still end up different sizes. Not terribly different, but enough to notice.

I got the most amazing stuff last weekend!  We went to Williams Sonoma to finish up our registries and we picked up the coolest baking and cooking supplies!  After all of my preachings about parchment paper, I now have reusable baking parchment!  I know what you are thinking, “How is it reusable parchment??  Shenanigans!”  It’s reusable because it is not paper.  It’s more along the lines of a silicon baking mat, or silpat.  But it isn’t silicon.  It’s Teflon coated fiberglass.  You can cut it to fit your cookies sheets, it is usable up to 500 degrees, and completely washable.  Although, I think I need to either really scrub mine or they are stained.  You can still see where the cookies baked.  They’re really cool.  Here’s a pic:


And we have a week to go until Easter!  I’ve already lined up recipes that I will be making next weekend!


Until next time,

Peace, Love, and Cupcakes

That’s Mrs. Peanut Butter Cookie To You…

So, it’s been a while.  But, Scott and I got married!  Here, a photo!


Anyway, I’ve been neglecting the baking as of late.  The steam kinda got knocked out of me due to crazy wedding stuff and family and friends and Lent.  Yes, Lent.  So many people at work have given up sweets, it’s not even funny.  I’ve got a list of things that I want to make as soon as Easter arrives!  Jen, if you are reading this, your loaf of chocolate zucchini bread will be on your desk on Monday, April 1st.  I hope.

So, cookies are back in a big way.  Scott’s request this week was plain peanut butter cookies (of course it was), so I obliged and made him the good old fashioned fork tine-marked cookies.

Here’s What You Need

1/2 cup butter

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 egg

1/2 teaspoon vanilla

1 1/4 cups all-purpose flour

Granulated sugar


And Here’s What You Do

  1. In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds.  Add the granulated sugar, brown sugar, baking soda, and baking powder.  Beat until combined, scraping sides of bowl occasionally.  Beat in the egg and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in remaining flour.  If necessary, cover and chill dough until easy to handle.
  2. Shape dough into 1-inch balls. Roll in additional granulated sugar to coat.  Place balls 2 inches apart on ungreased cookie sheet.  Flatten by making crisscross marks with the tines of a fork.  Bake in a 375 degree oven for 7 to 9 minutes or till bottoms are lightly browned.  Transfer cookies to a wire rack and let cool.  Makes about 36 cookies.

What I Did

I substituted whole wheat flour for white flour in these babies.  It gives the cookies a lovely nutty-ness.  I really don’t miss the white flour, and I’ve been experimenting with using have white and half wheat for a few recipes, and I’ve not noticed a difference.

I didn’t chill the dough.  Sure, maybe I was taking a risk by not following a step, but I was feeling risky.  And it was holding up just fine.

I also doubled the recipe, but I found that it made 4 dozen.  I’m sure that I made them much bigger than the recipe calls for

One of the coolest things we received as a wedding gift was this mixer attachment that scrapes the sides of the bowl. Here’s a pic:


I’ve died and gone to heaven.  I shouldn’t get this excited over kitchen appliances, but I do.  And no, I didn’t scrape the sides like it says in the directions.  The beater did it for me!  So luxurious…



They smelled lovely while baking, and they glistened enticingly while still hot from the oven.  I caught Scotty casually munching on one with his back to me, stopping in alarm when I walked up behind him.  Not sure why he feels like he has to hide his cookie eating from me…


Until next time,

Peace, Love, and Cupcakes

Going to the Chapel….

I have to apologize for my lack of posting as of late.  Scott and I are getting married on Sunday, March 3rd, and things have been very hectic!  Once we get back from our honeymoon, I promise regular postings!

Peace, Love, and Cupcakes!