Last week my son and DIL went out of town for a much-needed break, and while they were gone I was lucky enough to be invited to stay with my grand-kids, aged 12, 10, and 8. In between trips to Hobby Lobby and the grocery store, swimming, belly-laughing, and generally having a great time, I made them Brown Sugar Cookies from the blog of Baking Bites. These were a big hit - we all loved them! When my son and DIL came home starving after their 3-hour flight, they couldn't stop eating them.
When I got home, I decided to try them with some toasted pecans and oats, since my guy likes oatmeal cookies with pecans. They were delicious too! Even though I personally prefer Baking Bites "plain" version, I'm so glad to have this great basic cookie recipe in my arsenal. I adapted Baking Bite's recipe by subbing 1/2 oats for 1/2 cup flour, reducing the salt, reducing the vanilla and adding milk, and adding pecans. My next version will be with chocolate chips.
Adapted from original recipe at Baking Bites
3 dozen
2-1/2 cups flour (I subbed 1/2 cup instant oats for 1/2 cup flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (butter-flavor Crisco sticks are also good)
1-1/2 cups brown sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon milk
1/2 cup chopped pecans, optional
3 tablespoons sugar, for topping
Preheat oven to 350F. Line a baking sheet with parchment paper.
In medium bowl, whisk together flour, baking powder, baking soda and salt.
In large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs, one at a time, followed by vanilla and milk. Gradually blend in flour mixture until dough comes together and no streaks of dry ingredients remain.
Shape dough into 1-inch balls and roll in sugar before placing on baking sheet. Alternately, drop by generous teaspoonful and sprinkle lightly with sugar. Allow about 2-inches between cookies to allow for spread.
Bake for 11-14 minutes, until cookies are set and very lightly browned around the edges. Allow cookies to cool on baking sheet for 3-4 minutes, then transfer to wire rack to cool completely. Store in airtight container.
I can't say enough about how perfect this cookie was for me - tender, chewy, crisp on the edges, and I couldn't believe how wonderful it smells--even the raw dough! The brown sugar gives it a butterscotch-y, warm aroma that made the house smell like Grandma's house. Oh wait, I am Grandma.
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9 comments:
I have been dying for something sweet...and sitting here trying to figure out what I can make and torturing myself by looking at all the blogs with the baking goodies...ugh. These look so good Linda! I'm still really drawn to your cake too...I actually pinned it on Pinterest....have you been to that site yet?
Thanks Shelby - I feel honored!!
I love Pinterest! LadyJP introduced me to it, and I think it is fantastic.
I really do love these cookies, and to me they are best made as the original recipe. I just had to "doctor them up" to get hubby to eat them. ;)
These look really delicious! I'm a huge fan of the flavor of brown sugar so I know that I would love these. Thanks for dropping by and sharing your recipe on A Well-Seasoned Life's Sweet Indulgences Sunday.
Thank you so much for stopping by my blog today and leaving me such kind words! I truly appreciate it. And these cookies look fab! :-)
Thank you Kim!
Tracey, thanks for stopping by!
I'm going to be a grandma in September. Can't wait to bake cookies for him. Sounds like you had a great time. The cookies do look irresistible.
How exciting! Congratulations.
Thanks for your visit.
Oh, these look fabulous! Always looking for great cookie recipes for my church family. :)
Thanks Kay - I'd love to eat some of your church goodies! They look wonderful.
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