I know it’s officially spring now, but is it cool if I squeeze in one more winter-like recipe?
Not that it feels like spring here anyway. We sort of skated by without a real winter, and yet now it’s getting all cold and rainy. On and off. With a tiny peek at sunshine and warmth here and there. I have no idea what’s going on.
Maybe this is normal spring behavior? I’m used to San Diego weather, so…
Either way, there’s more cold and rain on the horizon, so I’m having just a little trouble fully throwing myself into the new season. Don’t worry though – I’m working on a springtastic dish for you anyway.
In the meantime, let’s talk about butterscotch cookies.
Brown butter. Brown sugar. A tablespoon of vanilla extract. Fleur de sel.
Am I speaking your language?
If peanut butter didn’t exist… I might go as far as to say this is my favorite cookie. They’re so unbelievably addictive. I dare you to try stopping at one.
Go ahead. You’ll probably fail, but what a delicious defeat it will be.
These cookies are tight rope walkers - gliding along the line between sweet and salty, crunchy and chewy, “just eating two” and “…whoops.”
I can’t even tell you how many cookies I ate just typing this post. No idea. Don’t wanna know.
I make these cookies on the large end of the suggested size - it creates the whole crispy outside, chewy inside kind of deal. And you know, a bigger cookie.
Sugar dredging mixture
*Do not use fine grain table salt (aka: iodized salt) as the flavor will be way off and unpleasant.
Yields: 30 large or 48 small cookiesPrint
Hey! Thanks for stopping by Kitchenette. I'm Brittany, a graphic designer who's hopelessly addicted to food, cooking, and talking your ear off about both of them.
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