Today's guest post is from Reeni of Cinnamon Girl Recipes. She is not only a great food blogger, but also a wonderful friend of mine . It is difficult to find true friend nowadays. She is one of them. Her recipes have always mesmerized me a lot, not only do they look great but also delicious. I have tried a few of them, but they turned out to be delicious as she mentioned in the recipe. I need to find some more time to try her recipes. Her pictures are also very nice. When I asked her to do guest post for me, she immediately agreed and sent me this wonderful recipe. Try some time, if you like blondies, then this is the cookies for you.
Reeni in her own words.
Hi Zesty South Indian Kitchen readers! Reeni here, guest posting from Cinnamon Girl Recipes with my recipe for butterscotch blondie cookies. Blondies are like brownies without chocolate. Instead they have a rich brown sugar flavor reminiscent of butterscotch.
My blondie cookies are exactly what you would expect from a blondie in cookie form. The soft cookies melt-in-your mouth the same way blondies do. Brown sugar dances across your taste buds in every bite. Packed full of butterscotch chips, they add even more of the distinctive brown sugar flavor blondies are loved for.
With crunchy walnuts thrown in for good measure, these are everything you could wish for in a blondie. Or a cookie. And forget about eating just one. It's impossible. They are completely and irrepressibly addicting.
Butterscotch Blondie Cookies
1 + 1/2 cups packed brown sugar (light or dark)
1 cup unsalted butter, softened
1 teaspoon vanilla extract
2 + 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups butterscotch chips (12 ounce bag)
1 cup walnuts, chopped
1. Heat oven to 375 degrees F.
2. In a large mixing bowl beat brown sugar, butter, vanilla and egg together on medium speed until well combined. On low speed beat in flour, baking soda and salt just until combined, if too thick use a spoon. Mix in chips and walnuts with a spoon.
3. Drop by rounded tablespoon onto ungreased baking sheets and bake 8-10 minutes, center will be soft and edges light brown. Cool 5 minutes on baking sheet, remove to wire racks until completely cool. Store in airtight container up to 1 week.
Makes about 40 cookies
Thanks Reeni for this great post.
Stay tuned for another great recipe from Palakkad Chamayal next week.