Choco-scotchy

I decided late last night as Bruce* was watching that one movie they made a year or so ago about that guy who got skinny and won his high school crush's heart** that I wanted to make chocolate chip cookies. So I looked on a website for recipes, and I found one and made the cookies.

*Check out his blog. He's posting again and stuff, and he's wonderful. I'm sure you'll agree.

**What sort of message is this sending? The kind of message that sort of makes me pissed off, that's what sort of message.

So I looked at a few of the recipes, but nothing was jumping out at me. Then I came across this one. And it's got peanut butter in the batter. And maple syrup. And you can substitute butterscotch chips for the chocolate chips, and she says it makes them even better, and that's just great, because I happened to have only half a bag of semi-sweet chips and a whole bag of butterscotch, and this would work out perfectly. So I put together the batter, like the recipe says:

ALEX'S MELT IN YOUR MOUTH CHOCOLATE CHIPS COOKIES
Printed from COOKS.COM

Dry Ingredients:

2 1/4 cups flour
1 teaspoon of salt
1 teaspoon of baking soda

Wet Ingredients:

3/4 cup white sugar
1/2 cup (pressed) dark brown sugar
1/4 cup (pressed) light brown sugar
2 heaping tablespoons creamy peanut butter
1 tablespoon maple syrup
1 teaspoon vanilla syrup
1 cup butter

Add last:

24 oz semi-sweet chocolate chips
16 oz plain no salt added peanuts

Cream the butter and white sugar, add peanut butter, vanilla extract, and maple syrup. Add both the light and dark brown sugar.

Tip: pressing the brown sugar helps reduce little hard sugar balls in the batter.

Combine dry ingredients and sift into wet mixture thoroughly. Add chocolate chips and peanuts, if desired.

This batter is very good with white chocolate chips and even better with butterscotch chips!

Use a teaspoon to measure the cookies size and bake for about 8-10 minutes.

Bake at 375°F. Watch carefully and do not allow to brown. If cookies are browning too quickly, reduce heat, if not baking quickly enough, increase heat according to what your oven requires to bake cookies in 8-10 minutes.

Best served warm with milk!

Submitted by: Alexandra Hall

Only I'd started making another recipe (the one off the back of the chips bag) before I looked online, and that recipe and the others I'd seen all called for 1/2 cup of butter, so that's what I had in the bowl when I started. And then when I realized that it didn't have any eggs, I was flabbergasted and ran back from the kitchen to the office at least six times to make extra sure I hadn't missed them somewhere in the recipe, but I hadn't. But my batter was so dry! It for sure shouldn't be this dry!

So I ran back for the seventh time, after adding most of the flour mixture to the batter and knowing that something wasn't right, to check on what could be wrong. And that's when I saw that the recipe called for a full cup of butter instead of a half, and that the extra butter is probably what made it "melt-in-your-mouth". I put in the extra stick of butter and they turned out great - with half a bag of butterscotch and half a bag of semi-sweet chips. They're going to be gone before the end of the week, and they made at least four dozen.

Oh yeah, this is the movie.