Butterscotch Oatmeal Cookies - the ugliest cookie you'll ever love

 

First prep 12 oz of Buttersworth original hard candies.    Unwrap, put them in a gallon ziploc bag, put bag into an old pillowcase or fold into a dishcloth, and pound with a mallet or the bottom of a heavy sauce pan:   

 

 Preheat oven to 350 degrees

 Cream together:

 2 sticks butter, at room temperature 

1 cup brown sugar

Then add: 

2 eggs

1 T vanilla

1 tsp baking soda

1 tsp salt

When well combined add in:

2 cups flour

1 cup rolled oats

Then add: 

12 ounces hard butterscotch candies (prepared as described)

Drop by the tablespoon onto parchment lined sheet pans, 3" apart.    Small balls, socially distanced.   These cookies seriously spread, y'all.      

Bake ~10 minutes.   If your oven is uneven, turn the pans halfway.   

Let the cookies cool on their tray, undisturbed.      Then store cooled cookies between layers of parchment.    

Butterscotch Macadamia Blondies

For an 8 x 8 pan of MARVELOUS blondies:

Mix in a bowl:

1 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Melt in your microwave or over the stove:

1 stick butter

remove from heat, and mix in:

1 cup brown sugar

Mix the brown sugar into the flour mixture, and allow to cool a few minutes. Meanwhile, combine:

2 eggs
1 Tablespoon corn syrup
1 Tablespoon vanilla

Combine the two bowls. Mix in 1 cup of chopped nuts. I used macadamia nuts (don't faint. they aren't NEARLY as expensive at Trader Joes). Pecans would also be wonderful.

Pour into a greased pan, and bake for about 30 minutes at 350.

So one question remains:


a tall glass of milk or a nice hot cup of coffee?