My recipe only uses light brown sugar. Anushay only had white, so I let her use that so she wouldn't have to run out to the store. Her cookie will be different from mine, a little crisper, less delicate, but still delicious. (And I clarified it all in the copy just now! Thanks for your note!)
Yes. I am definitely interested. It seems many of your cookie recipes say that the end result is a ‘soft’ cookie, while I much prefer crunchy. Perhaps you can share how to remedy that? I love your emails, your photography, the special way you incorporate humor and love into everything. Thank you so much! You are an absolute delight.
I'll have to try this. I have my favorite go-to chocolate chip cookie recipe, which is Joy the Baker's brown butter chocolate chip cookie, but butterscotch/caramel is my favorite sweet flavor, so these are definitely in my wheelhouse (or should I say Toll House?)!
I have no off switch when chocolate chip cookies are within reach, and I have a fatal weakness for raw cookie dough, so I limit my cookie baking to mandelbrot, aka Jewish biscotti, which I bake once a year in honor of Grama Sarah. She used Crisco (which was both cheap and kosher) and I use sweet butter, but otherwise it’s her recipe.
Successfully converted these to gluten free using 2&1/4 c Vitacost gf baking mix and dark brown sugar; they will not roll, had to scoop. 14 minutes at 325°F convection limited spread. They are soft! YMMV
You are absolutely correct and I am absolutely wrong! I have edited the recipe to read CORRECTLY, and apologize. I also vow to hurry less. Just like I tell my students. Teacher, heal thy self and all that.
As a chemical engineer I love baking... actually I loved baking which is what lead
me to chemical engineering!
Your recipe changes some of the proportions of dry goods, sweet and liquids in the recipe from the Tole house classic. The jury’s out in adding cinnamon. Maybe cayenne instead?
I prefer toffee chips to butterscotch chips and May ever use coco powder for the missing 1/4 cup of flour.
Indeed it does tweak the proportions of the Nestle Toll House recipe and some of the method. Among other things, it adds liquid sugar, it removes white sugar and uses melted butter, all of which were done to create a cakey, yielding texture. If you add 1/4 cup of cocoa you will end up with a dry, crumbly dough that will be difficult to work with. I tested this recipe with a variety of different measures of ingredients, and extra flour with this amount of butter will create an entirely different cookie. As for cinnamon, i added it to enhance the butterscotch flavor and balance some of its sweetness. LMK how your tweaks go.
I would not use butterscotch. My family gets upset if I try anything different with my chocolate chip cookies. In fact they say why try any other cookie besides the choc chip. For many years I would hand mix the cookie batter. However due to arthritis, I now mix the batter by mixer, then hand stirring in the chips. To me, the finished cookies are exactly the same. But one of my daughters says that the consistency of the cookies has changed. To her, they are a little flatter than when hand mixed. The chemistry of this???
Fulton Cty Grand Jury? I would put money down on Rudy Giuliani, Mark Meadows, and Lindsey Graham.
Upon perusal I can see
This recipe was made for me.
Butterscotch, I swoon for thee,
And chocolate’s sweet camaraderie.
I lack a scoop, hooray for me!
Let them be an inch…or three!
Whether dunked in milk or served with tea,
This cookie is the one for me!
The trauma wreaked by TFG
Has threatened our democracy,
But there is truth to set us free,
Courtesy of GA’s AG.
I’ll launch my cookie-eating spree
As some are charged with perjury
Who tops the list held by Fani?
My dough’s all in on Lady G.
This is now one of the top 3 poems of my life!!
This poem! I can't believe I haven't replied before! I've printed it out and it's over my desk!
And now, what? Three weeks later I see *your* reply! Thrilled to bits to grace your workspace. Thank you! ☺️
Marissa! "Freestyle cookies," woman? I have seen you freestyle your entire life!
Inspired by? Would it be? Could it be? YOU?
Or.....Bosco de Gama?
Yes please! Love that apron by the way
I love you!! I noticed you mention mixing the white and brown sugar but omit the white sugar from the recipe. Am I making this up?
I know who lied in Fulton county. I’m excited to see their list to see if I called it.
My recipe only uses light brown sugar. Anushay only had white, so I let her use that so she wouldn't have to run out to the store. Her cookie will be different from mine, a little crisper, less delicate, but still delicious. (And I clarified it all in the copy just now! Thanks for your note!)
This post calls to mind "Lessons in Chemistry," a recent novel by Bonnie Garmus. I'd characterize it as a beach book with a solid message.
just checked out my public library's home page and there is the book! thanks for keeping me savvy and up-to-date. will give it a read.
Just finished this yesterday. Highly recommend!!
Yes. I am definitely interested. It seems many of your cookie recipes say that the end result is a ‘soft’ cookie, while I much prefer crunchy. Perhaps you can share how to remedy that? I love your emails, your photography, the special way you incorporate humor and love into everything. Thank you so much! You are an absolute delight.
I'll have to try this. I have my favorite go-to chocolate chip cookie recipe, which is Joy the Baker's brown butter chocolate chip cookie, but butterscotch/caramel is my favorite sweet flavor, so these are definitely in my wheelhouse (or should I say Toll House?)!
I have no off switch when chocolate chip cookies are within reach, and I have a fatal weakness for raw cookie dough, so I limit my cookie baking to mandelbrot, aka Jewish biscotti, which I bake once a year in honor of Grama Sarah. She used Crisco (which was both cheap and kosher) and I use sweet butter, but otherwise it’s her recipe.
Successfully converted these to gluten free using 2&1/4 c Vitacost gf baking mix and dark brown sugar; they will not roll, had to scoop. 14 minutes at 325°F convection limited spread. They are soft! YMMV
Is the honey added with the egg and vanilla?
Yes. All updated now!
And no worries. They came out really well. I’m happy!
Cheers!
Right. Except is tells us to add brown and white sugars which to me implies that there is supposed to be some of each.
If I wrote it, when I listed the ingredients, I would have written 3/4 cup of brown OR white sugar.
How much white sugar? Maybe you’ve already answered this…I’m putting this together right now. I guessed 1 1/2 cups based on anoth recipe
Thank you!
The recipe is written correctly. It only calls for brown sugar. You could substitute an equal amount of white but the result would not be the same?
You are absolutely correct and I am absolutely wrong! I have edited the recipe to read CORRECTLY, and apologize. I also vow to hurry less. Just like I tell my students. Teacher, heal thy self and all that.
I see a face in that cookie...
As a chemical engineer I love baking... actually I loved baking which is what lead
me to chemical engineering!
Your recipe changes some of the proportions of dry goods, sweet and liquids in the recipe from the Tole house classic. The jury’s out in adding cinnamon. Maybe cayenne instead?
I prefer toffee chips to butterscotch chips and May ever use coco powder for the missing 1/4 cup of flour.
Indeed it does tweak the proportions of the Nestle Toll House recipe and some of the method. Among other things, it adds liquid sugar, it removes white sugar and uses melted butter, all of which were done to create a cakey, yielding texture. If you add 1/4 cup of cocoa you will end up with a dry, crumbly dough that will be difficult to work with. I tested this recipe with a variety of different measures of ingredients, and extra flour with this amount of butter will create an entirely different cookie. As for cinnamon, i added it to enhance the butterscotch flavor and balance some of its sweetness. LMK how your tweaks go.
I would not use butterscotch. My family gets upset if I try anything different with my chocolate chip cookies. In fact they say why try any other cookie besides the choc chip. For many years I would hand mix the cookie batter. However due to arthritis, I now mix the batter by mixer, then hand stirring in the chips. To me, the finished cookies are exactly the same. But one of my daughters says that the consistency of the cookies has changed. To her, they are a little flatter than when hand mixed. The chemistry of this???
Fulton Cty Grand Jury? I would put money down on Rudy Giuliani, Mark Meadows, and Lindsey Graham.