At first glance, one might assume these cookies are actually biscuits. Or muffin tops? Or maybe even individual cakes waiting to be frosted.
Let’s get one thing straight: I despise crunchy cookies. Now I know that we’ve discussed this before, but when I eat a cookie, I want it to be something to sink my teeth into. Amen. That being said, gingersnaps just don’t do it for me. Neither do chips ahoy. (sidenote: do chips ahoy even exist anymore? to be determined).
These, friends, are the fluffiest of the fluffy.
Upon first glance, they don’t really look like anything special, but TRUST ME. Truuuuuuuuust me.
They are something special.
How could they not be when they are drizzled with an icing made from purely browned butter, powdered sugar and vanilla? I think we’ve all learned by now that browned butter makes just about anything better.
So moral of the story? Go make these. Tonight. Then give them away or else you will be tempted to sit and eat the entire batch by yourself. Don’t say I didn’t warn you.
The recipe is over PBS Food —don’t miss it!
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These look like scones. Delicious!
Broken link to recipe!
Yeah, the link doesn’t work, but I went digging for it on the PBS site
http://www.pbs.org/food/fresh-tastes/butterscotch-cookies/
Amen is right!! I adore soft chewy cookies. Crunchy ones crumble way too much and I don’t need any help with making a mess because I’m already a messy eater! Happy Friday Jenna!
Despite being slightly embarrassed to my initial thought upon reading the title of this post, l’ll share my initial thoughts: “oh baaaby!!”
These look fantastic, I hear u on the crunchy cooking front, no thank you the must soft and gooey
Aww yeah. Heaven.
I also never liked chips ahoy (I think they still exist?). My perfect cookie is dense, slightly crispy around the edges, and chewy in the middle. I’m getting hungry typing this…:)
I’m with you! I’m all about the chewy cookie, with a good combo of crispy on the edges and soft in the middle. I don’t do hard/crumbly or super thick and fluffy.
Agreed – chewy and soft is where it’s at. These look delightfully homey
I used to think people commenting about a dream they had about a blogger was kind of strange. Until it happened last night! Jenna, I dreamt that you came over and we drank red wine, ate chocolate cake, and watched episodes of Dexter. And you were as nice in my dream as I imagine you are in real life.
So count me on the strange list!
These are perfect!! Hahah I hate crunchy cookies too!
You had me at the words fluffy butterscotch. And brown butter icing? Holler.
Looks delish! Can I use butter instead of the shortening that the recipe calls for?
I would use shortening like the recipe calls for!
Mind if I ask how shortening and butter differ in baking? (i.e. how does the end product differ). I usually substitute ingredients thinking it won’t matter so much but it seems like you really recommend sticking to recipe protocol (which is probably why yours taste better than mine!)
Butter has a higher water content than shortening. I can’t say say that’s why shortening was used over butter here, but I’ve noticed biscuits I make with shortening have a higher rise than when I make them with butter.
I made them with butter this weekend. They taste yummy and are still cakey, but they spread out a lot more than I expected and didn’t rise up like the ones in Jenna’s picture. Not sure if that’s due to the butter or something else though.
They look amazing, but the link won’t work for me either!
Just fixed it!
Just say no to Chips Ahoy…but they do still exist
These look amazingggggg! Way better than chips ahoy (they’re still out there, but taste way worse than when we were kids).
Amen to Chips Ahoy being gross! I never liked them, even as a kid. Crunchy, hard and completely unappetizing. Those soft, chewy Entenmann ones however….
Yum!
ps. the only way I could eat chips ahoy was to heat them up in the microwave and then dip them into cold milk.
Oh…these really do look amazing. You had me at “fluffy”, but icing just sweetened the pot! Have a fabulous weekend
They look wonderful…love the height and puffiness factor! And that icing…now right there, I could just drink that and be very happy
I feel like i just found and kindred spirit because I also loathe crunchy cookies. I find them disgusting, and that’s just a crime because they’re COOKIES. In fact, all cookies should really be undercooked and still gooey
.
Chips Ahoy do still exist. My brother goes through like 4 packages every week
I’m with you… no crispy, crunchy cookies for me!
These cookies look fantastic — scone-like, but sweeter. I love scone-like.
So, the bakery I recommended yesterday, Pasticceria Natalina, is closed.
Also, unsolicited yoga recommendation — you should check out Jessica Carlin’s class at the Chicago School of Yoga in Lincoln Park for a rockin’ vinyasa class in a heated room:
http://www.chicagoschoolofyoga.com
cute cookies! I thought they were scones at first. def sound interesting!
You had me at brown butter
This looks really yummy. Cookies have always been my comfort food and I love munching on them while watching a good movie all alone.
ha! i’m pretty sure chips ahoy still exist, but not sure why you would waste your cookie calories on them!
What type of shortening do you use… Crisco? Oh and I love your blog!
Crisco!
These look delicious, I love butterscotch! They almost look like scones!
I totally agree with you about crunchy cookies. Soft and chewy all the way!
I am a HUGE fan of fluffy and bisquit type cookies. And then these flavors! WHAT are you doing to us! Amazing. Milk please and it is heaven over here!
I trust you and I want one right now!
Amen to thick, fluffy cookies! My friends make fun of me because anytime I’m eating something that can either be “thick” or “thin” I comment on how “I just love how thick this dough, cookie, steak…is”. Apparently I have a thing for thick things.
that said, you know I’ll be making these.
Chewy cookies are where it’s at. ‘Nuff said. These look spectac.
OH man! So happening this xmas. I love all things butterscotch and I TOO hate crunchy cookies. You’re amazing.
due to the fact that the Mister and I just finished off the last of a batch of gingery molasses cookies(the SOFT kind
), I think I’ll just whip these up this evening….what better thing is there to do on a -5 degree Northern WI night in December?…
thanks for the inspiration…….
cathy b.
YUM! These look incredible…looks like a perfect way for me to procrastinate from studying for exams!
This has nothing to do with your cookies, although they look great, but I just read a review of The Wilder Life and I was wondering if you’ve seen it? I know you love Little House on the Prairie!
The Wilder Life: My Adventures in the Lost World of Little House on the Prairie
http://www.powells.com/biblio/2-9781594487804-3
I can’t tonight! It’s my choir’s concert and I’ve got a solo. And I can’t tomorrow, because I’m at a wedding. But maybe the night after that
Not only Chips Ahoy still exist, but they even come with a “chewy” version now:
http://www.nabiscoworld.com/Brands/brandlist.aspx?SiteId=1&CatalogType=1&BrandKey=chipsahoy&BrandLink=/chipsahoy/&BrandId=60&PageNo=1
I do prefer the “Original”, though…
Chips Ahoy! do still exist, thank goodness
Those were my absolute favorite as a kid. Their top-ranking is currently replaced by Trader Joe’s Maple Leaf cookies!
Aah, Chips Ahoy cookies… my little sister used to shove 4-5 into a glass and pour cold milk over the top, then mash them up into a cookie “milk-shake”… the remnants of which would always dry on the glass into a gross cookie-cement.
On the other hand, these little morsels look amazing
My cookies spread out too. And I was VERY careful with how much I creamed the butter/sugar. I’m wondering if it’s an altitude prob? I live in Montana, at high altitude. Any suggestions anyone? The cookies tasted okay, they were just very….flat.
You might have over creamed the batter a little–to make fluffy cookies, you only cream the butter and sugar until just combined and light. If you mix too much the cookies will spread out.
I have a feeling I over-creamed the batter as well. While they were tasty, the cookies did spread out versus up. I put the remaining batter into a pound cake pan, so we shall see what happens:-)
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