Chewy Butterscotch Brownies.. (that work!)

I needed something more to put in DH lunch so why not another attempt to make a bar? Lets see if this one works out..

You could  change it up by using chocolate chips and adding nuts

Sugar and butter along side flour mixture

Add eggs to creamed sugar/butter

Scrape down sides

Add your flour

Butterscotch chips

Mixing slowly until  incorporated

Having some bad flash backs of snicker doodle bars

Ok it worked… whew..

HEY!! They worked!!

 

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Chewy Butterscotch Brownies

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1 3/4 cups packed brown sugar

1 tablespoon vanilla extract

2 large eggs

1 2/3 cups butterscotch chips

Directions

PREHEAT oven to 350° F.

COMBINE flour, baking powder and salt in a medium bowl. Beat butter, sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels

 Spread into ungreased 13x9-inch baking pan.
BAKE for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. 

Cherry Cheesecake Cookies

A little time consuming if your like me and forget to get graham crackers until you pull out everything to make these, but I like my own recipe better.. it is hard to beat Home made graham crackers

Fattening ingredients

In bowl add your flour, salt and baking powder.. I like to make little dimples in my flour so incase a kid interrupts me in the middle of my adding I can come back from putting a toe back on and know that I have one dimple empty so the salt must be added..

Sugar flowing over cream cheese and butter

Eggs and vanilla added to the creamed calories

I have a confession… I love batter… cake batter.. cookie batter.. I like it more than the baked good it’s self.. as a kid my favorite thing in the whole world to eat was the spoon that beat something fattening together..  this just looks face plantable….  ( I know not a word)

Flour mixture

All done ready for the fridge

Roll to about yay big… I think mine were a tad over 1 ½ inches

Roll in crumbs

I need to do a post on my favorite things… these tablespoons are the best..

Pressing slightly, make a dimple in your cookie.. after the first dimple I would dip the back of the spoon into the crumbs other wise it ends up getting sticky and grabbing everything in sight

Place three or four cherries in.. depending on their size

Spend the next 25 minutes rollingdippingsmooshingfilling the rest of the cookies

Bake and let cool and enjoy!!

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Cherry cheesecake cookies:

3 ½ cups flour

2 teaspoon baking powder

1 teaspoon salt

2  8oz cream cheese softened

20 tablespoons butter (2 ½ sticks butter)

1 ½ cup sugar

2 large eggs

2 teaspoons vanilla

1 cup graham cracker crumbs

2 20 oz cans cherry pie filling drained

Combine flour, baking powder and salt in bowl. On medium high speed, beat cream cheese, butter, and sugar until smooth and creamy, add eggs and vanilla and mix until incorporated. Reduced speed to low and add flour mixture and mix till just combined. Refrigerate dough until firm, at least 30 minutes.

Preheat oven to 350

Roll dough unto 1 ½ inch balls, and then roll in crumbs. Place balls 2 inches apart on well greased baking pans. Using a tablespoon measure, make a indentation in center of each ball. Place 3 cherries in each dimple. Bake until golden around edges, 12 to 14 minutes, switching and rotating sheet halfway through baking.  Cool 5 minutes on sheet and then transfer to wire rack to cool completely. Cookies can be stored in airtight container for 2 days.

Giant cookie

When I first moved to Ohio there was a mall that we often walked when we wanted to get out of the house… with only one baby it was feasible and actually enjoyable.. Now to think about walking the mall with all 15 kids makes my skin crawl and anxiety start in…  

In this mall they had a Kiosk that sold cookies by the dozen.. They always looked so good but price was not in the budget, they also had these giant cookies that I found so mesmerizing. Again at $10 a cookie there was no way I could justify spending that.

I tried many times to make those giant cookies but they never turned out... fell apart while the middle wasn’t done. Tasteless and a waste of ingredients.

When this recipe promised a cookie that not only tasted good but held together I was excited...  oh the possibility’s that could be made with this… Icing, cookie pizza, and ice cream pies I was excited to try it.

So far I have made them a dozen times, they have worked perfectly every time.  Chewy and full of flavor that takes less time to mix together than to bake.

Seven ingredients

Melt butter

Pour in with sugar, mix well

Add egg and vanilla

Mix well

Add flour, baking soda and salt

Add chocolate chips

With tin foil line pan and grease well

Pat out cookie dough to about 9 inches

Bake 13 to 16 minutes

Ask a kid if they want a cookie

Laugh under your breath as they give you the evil eye when they find out not all of it is for their piggish selves.

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Giant Cookie:

8 servings or 1 serving for a teenage boy

1/2 cup white sugar
1/2 cup packed light brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.

Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. Press cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches.

If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.