Lately I’ve been thinking about regrets. The good news for me is that I’ve barely got any. The bad news for you is that I’m going to share them:
- Shaving my arms at age six.
- Spending my college tuition refund check at Charlotte Rousse, Forever 21, and on a God awful “A” embroidered long sleeved tee.
- Wearing a God awful “A” embroidered long sleeved tee. It only worked on Laverne.
- Letting my 4th grade class pets, two gerbils, run around in and on top of my neighbor’s mailbox. Because when they suddenly died that following Tuesday, I cursed myself as their murderer. So did the rest of my 4th grade class.
- Not auditioning for any play or musical because of a paralyzing fear of failure.
- Stirrup pants.
- Not seeing Titanic for a 23rd time in theaters. Because Jim Cameron could have used another ten spot.
- Treating my real-life debit card like a round of Mall Madness for four years in college.
- Trick or treating as Baby Spice at age 14 in a flannel onesie. Because there’s a lot of confusion when you show up at a neighbor’s doorstep with Posh, Sporty, Scary, Ginger, and…a morbidly obese baby.
- Not reading any of my assigned books in English class.
- Instead reading People and Seventeen.
- Scratch that last one. People taught me everything I need to know about life, love, and which rehab facility Dr. Drew is at.
- The Kate Winslet and Gwyneth Paltrow memorabilia I bid on relentlessly in high school.
- Glitter gluing all of the walls in my bedroom. Twice.
One thing I don’t regret? Baking these.
The ultimate in chew. Like a caramel cream candy- soft, supremely sweet, slightly gummy in that underbaked way, and if that wasn’t enough- I sprinkled them, warm from the oven, in salt crystals.
The play of salty and sweet lingers, rich, like toffee on the tongue. Dark brown sugar is the only thing I used in this recipe, lending nothing but moisture and deep molasses-like taste. Remember the time I told you about my secrets to making The Chewiest Chocolate Chip Cookies? Check it again. I used the same principles here- melting the butter and then chilling the prepared dough (to let it rest) in the fridge for at least 24 hours before rolling dough balls onto a sheet pan and eating them raw…umm I mean baking them.
Oh, and tossing butterscotch chips in there helped too. A perfectly pleasing mouth discovery mid-bite.
Salted Butterscotch Cookies
- 2 cups plus 2 tablespoons all-purpose flour
- 3/4 teaspoon table salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
- 1 ½ cups dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 – 2 cups butterscotch chips
Melt the butter in a small bowl in the microwave for one minute. Let cool slightly (about 4-5 minutes).
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Now, in the bowl of a standing mixer( or a large bowl using a hand mixer), beat the melted butter and sugar until well combined. The butter should be completely absorbed by the sugar and the mixture should look uniform in gritty texture. This should take about 2 minutes.
Add the eggs and vanilla and beat for 1 full minute to incorporate.
The mixture should be light, somewhat fluffy, and satiny.
Gradually beat in the flour mixture on low speed. This process should take no more than a minute and a half. Do not overbeat or you will end up with tough, bread-like cookies.Scrape down the sides of the bowl with a spatula a few times to ensure the batter has no pockets of unmixed flour.
Mix in the butterscotch chips. THE MOST IMPORTANT STEP AND THE KEY TO THE CHEWIEST COOKIE: Cover and refrigerate the cookie dough for up to 48 hours. The longer you let the dough rest in the refrigerator, the chewier and better tasting they’ll be. Even thirty minutes makes a marked difference. Trust me on this one.
When you’re ready to bake the cookies, preheat the oven to 325°. Remove the dough from the fridge. Line a cookie sheet with parchment paper. You do not need to use parchment, the cookies will not stick, but it does make for a quick and easy removal. To make sure that you’re forming large dough balls that are all uniform in size (for even cooking), I suggest forming all of the balls before beginning to bake them. In your palm, roll heaping tablespoon-sized amounts of dough. Place 9-10 on a cookie sheet. Do not overcrowd the pan or the cookies will bump into each other and won’t cook as well.
Using two fingers, gently press the dough onto the cookie sheet. If you do not slightly flatten the cookies, the edges thin too quickly as they bake in the oven and that results in an overly crispy edge and undercooked center.
Bake for 9-10 minutes, or until the cookies are shiny on top and just beginning to turn a golden brown. I like to take them out on the very early side. Always always always err on the side of underbaking them, as you can always just let them sit on the cookie sheet out of the oven for a few minutes before removing them to a wire rack to cool. Since the cookie sheet retains its heat for a short while after it comes out of the oven, it will continue to bake the cookies and set the centers.
Let the cookies cool on the sheet for 1 minute before removing to a wire rack to cool completely.