When I was in sixth grade, my parents left me home alone with my brother for a week. The freedom was unheard of. I could taste the adultness of it. After all, I was a grown woman of 12. I didn’t need my mommy making dinner every night. I knew just what to eat. And eat I did.
I must have made 20 pounds of cookies that week. Most of them never made it to the oven. Those that did were wrapped and taken for lunch. It was an amazing week. Now, the thought of eating cookies for a week makes me feel queasy. Unfortunately, pounds and pounds of sugar don’t just flow right through me anymore – this seems a side effect of growing up.
But, I’m not above a good lunch of gooey cookies now and again. I like them just firm enough they hold together and soft enough they remind me of cookie dough. For the cookie lunch on the go, these Blondies are just the thing. Plus, I love the mixture of chocolate, white chocolate, and butterscotch.
What’s better than re-living my childhood indulgences? Indulging my 4-year-old niece! Being the youngest, I never understood how fun it was for my sister and brother to watch me search for Easter eggs, see my eyes grow wide at the thought of Santa coming down the chimney, or hear me giggle as I smeared a chocolate chip cookie on my face.
Now as an aunt, I get to see the way Meghan Rae’s tongue sticks out while she stirs eggs into brown sugar. It amazes me how her eyes become dark when she licks the spatula clean. I can’t help but giggle at her sugar mustache. Best of all, I get to eat cookies with her. Reliving my younger years is fun. But being an aunt, that’s way better.
Makes 36 Cookies
(Serves one 11-year-old for brunch and lunch)
Inspired by The Complete America’s Test Kitchen TV Show Cookbook
1½ cups flour
1 tsp baking powder
½ tsp salt
1½ cups packed light brown sugar
12 TBS unsalted butter, melted and cooled
2 large eggs
1½ tsp vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup white chocolate chips
1/3 cup butterscotch chips
Preheat oven to 350 degrees. Coat a 13 by 9-inch baking pan with non-stick cooking spray.
Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
Whisk brown sugar and melted butter until fully combined. Whisk in the eggs and vanilla until fully combined. Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined.
NOTE: DO NOT OVERMIX. I repeat – DO NOT OVERMIX. Overmixing can lead to tough cookies. You want them to be soft and chewy.
Fold in the chocolate, white chocolate, and butterscotch. Turn into the coated pan and spread throughout, creating an even layer.
Bake until top is shiny and cracked. It should feel firm to the touch (22 – 25 minutes). Cut into 2 by 1½-inch bars. Loosen the edges with a pairing knife and lift the bars from the pan using a flat spatula. Transfer to a wire cooling rack and allow to cool completely before storing (that is if they make it that long. Try not to eat them all while they’re still warm!).