Sunday, December 11, 2011
I'm so excited to finally share the cookies that I made for the Great Food Blogger Cookie Swap!
These cookies are based off of one of my favourite treats, Haystacks. Unfortunately, haystacks aren't the most practical thing to send in the mail. So I took all the elements of haystacks - peanut butter, butterscotch, chocolate, and cornflakes - and turned them into a cookie. I did a lot of research, since I haven't done very much recipe development for baking. Baking is a science, and I wanted to make sure I got things right. I learned that butter is extremely important from the New York Times, and I learned that the butter is creamed for 10 minutes for the famous Milk Bar compost cookies. I have also heard that peanut butter cookies are best when the peanut butter is melted first. My goal was to have a crunchy, chocolate-y cookie with hints of peanut butter and butterscotch. I was really happy with the result! These cookies are delicious and I really hope that the recipients of my cookies liked them too (Hi Sweet Twist of Blogging, Cravings of a Lunatic, and the Bold Baker! Go visit them for awesome recipes.)
A huge thank you to Christina of Mis-Cakes Oven Adventures for the Malted Milk Chocolate Thumbprint Cookies, Jill of Miss Delish for the Red Velvet and Peppermint Whoopie Pies, and Shannon of Red Deer Foodie for the Ginger Molasses Cookies! These ladies can bake!
Another huge thank you to Lindsay and Julie for organizing the Great Food Blogger Cookie Swap! It was so fun receiving cookies in the mail and learning about awesome new blogs in the process. If you are a food blogger and you missed the swap or want more information, you can sign-up here to receive a notification about the swap next year. Make sure you visit the main page to see what everyone else made for the Great Food Blogger Cookie Swap too!
3/4 cup butter, divided into 1/4 cup and 1/2 cup
1/2 cup natural peanut butter
1/2 cup butterscotch chips
1/2 cup brown sugar
1 cup white sugar
2 eggs, at room temperature
1 teaspoon vanilla
2 cups crushed cornflakes (start with 4 cups whole flakes, when crushed they become 2 cups)
1-1/2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups chocolate chips
1/2 cup butterscotch chips
Melt one-quarter cup butter, half cup of peanut butter, and half cup of butterscotch chips together in small saucepan over low heat. Stir constantly until butter and chips are melted thoroughly.
Let the mixture cool.
Cream together half cup of butter and the sugars until just combined. Then add the eggs and vanilla together for about five minutes with the mixer on medium.
The creamed mixture should double in size and become pale in color.
Blend the cooled peanut butter-butterscotch mixture into the creamed butter and sugar, just until it is all combined.
Crush the cornflakes and mix them with the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the bowl of wet ingredients, blending in batches until all of the dry mix is combined. Be careful not to over mix. Stir in chocolate chips and remaining half cup of butterscotch chips.
Chill the batter for 24 hours. After chilling, preheat the oven to 375°F. Scoop the dough in rounded tablespoons and place two inches apart on a cookie sheet. Bake the cookies for 10-12 minutes. Remove from the oven and cool on a wire rack.
Makes three dozen cookies.
You can print this recipe by clicking the "Print Friendly" button below. Just click on all the pictures to delete them and make the recipe easier to read. Thanks! Happy Baking!