Variation: Orange Cranberry Butter-Nut Bars
The combination of butterscotch and walnuts is a winner for these sinful and chewy bars. This is a good kid's recipe.
COOKIE RECIPE HELP
INGREDIENTS
2 2/3 cups all-purpose unbleached flour; spoon into measuring cup and level to rim
2 1/2 teaspoon baking powder
1 teaspoon salt
2 1/4 cups dark brown sugar, packed
1 cup (2 sticks) unsalted butter
3 large eggs, room temperature
1 package (6 oz) butterscotch chips
1 cup walnuts, chopped
INSTRUCTIONS
1. Position a rack in the center of the oven and preheat it to 350 degrees F. Spray a 9 x 13-inch baking pan with vegetable oil spray.
2. In a medium bowl, combine the flour, baking powder, and salt. Set aside. Melt the butter on low heat in a medium saucepan. Remove from heat and stir in the sugar until dissolved. Let cool for about 5 minutes until lukewarm.
3. Whisk the eggs and vanilla thoroughly in a medium bowl. Quickly whisk approximately 1/2 cup of the butter-sugar mixture into the eggs to warm (temper) them. Repeat until both mixtures are combined and are smooth and bubbly.
4. Make a well in the center of the flour mixture and pour in the sugar/egg mixture. Stir with large strokes until almost combined with a large rubber spatula (I like to use a folding action); the batter will slowly mix and then come together. Fold in the butterscotch chips and walnuts until fully combined. Do not overmix. The batter will be thick.
5. Spread the batter evenly in the baking pan. Bake for 35 to 45 minutes until lightly browned around the edges, and bar cookies sounds hollow when tapped in the middle. It will seem underdone in the middle but will harden when cool. Do not overbake. Cool in the pan on a wire cake rack before cutting into bars.
STORAGE
Store well-covered at room temperature for 3 to 5 days. Freezes well for 1 month or more in an airtight container.
VARIATION
Orange Cranberry Butter-Nut Bars: Use pecans instead of walnuts. Coarsely chop and then lightly toast. Then, measure 1 cup. Stir in 1/2 cup dried cranberries (craisins) and 2 tablespoons orange peel with the butterscotch chips and pecans.
