You will see this cookie again, like the spiced butterscotch sauce contained within this cookie’s delectably crispy shell, it will return. Under normal circumstances I would just pack the extras off to the Mr’s office but I made no resolutions this year so I am free to experiment. So with my brain sugar glazed and my fingers sticky I offer you part one.
The cookie is basically the Ultra Thin Chocolate Chunk Cookie from Leite’s Culinaria. I made a few tweaks but the credit for research is theirs.
Thin and Crispy Spiced Butterscotch Chocolate Chip Cookies
•1 1/3 cups unbleached all-purpose flour
•1/2 teaspoon baking soda
•1 stick (4 ounces) unsalted butter, melted
•1/2 cup rolled oats
•1/3 cup (3 ounces by weight) granulated sugar
•1/4 cup packed brown sugar
•4 T spiced butterscotch sauce
•2 T whole milk
•1/8 tsp salt
•7 ounces bittersweet or semisweet chocolate chips
Sift together the flour and baking soda in a small bowl, whisk to combine Set aside.
In a large bowl thoroughly combine melted butter, butterscotch, and oats. Add sugars, salt, and milk.Whisk in the flour mixture. If the batter is still warm from the butter, let it cool to room temperature before adding the chocolate. Stir in the chocolate chunks. If possible, let the dough rest for at least several hours at room temperature or covered overnight in the fridge. (The original recipe calls for a rest to enhance the crispness and flavor of the cookies, I made half the batter one day and the rest the next and didn’t notice a discernible difference- perhaps the addition of the butterscotch sauce is enough to add a depth of flavor from the get go)
Preheat the oven to 350°F. Position oven racks in the upper and lower thirds of the oven.
Cover baking sheets with aluminum foil. Divide the dough into 15 equal pieces of about 2 tablespoons each. Arrange 5 pieces of dough well apart on each sheet of foil, situating 4 in a square and 1 in the center. Flatten each piece of dough until it is about 3 inches in diameter.(I made ten large cookies and six slightly smaller ones)
Bake for 15-20, until the cookies are thin and very brown, rotating the sheets from top to bottom and front to back halfway through the baking time to ensure even baking. If the finished cookies are too pale, they will not be crisp, although watch the cookies carefully as they turn brown quickly. Slide the cookies and foil onto wire racks to cool completely before removing the cookies from the foil.
After the cookies had cooled for a minute or two I played with shaping them to use them as a base for some other desserts (see photos) but I’m not sure it was worth the bother as the oats and chips made for a cookie that tears easily when shaped, though once cool they did hold up well-so I’m on the fence, I’ll let you know which side I fell on after all the dessert experiments are over.
Cool the cookies completely before stacking or storing. The cookies can be kept in an airtight container for at least 3 days.
Additional Notes: Turns out even when lined with foil the color of your baking pans matters. The cookies cooked on the new shiny baking sheet turned out just right, where as the ones baked on the old and well cured sheet were just a tad over done despite cooking for a minute or two less.
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