Almond Butterscotch Honey Cookie

This morning I recieved a great gift, kitchen scale and a ratio-based cookbook! The book breaks things down into it's simplest form. For example a cookie is really just 1 part sugar : 2 parts fat : 3 parts flour. I tested out a basic cookie recipe and added a few things of my own.

6 oz room temp unsalted butter (1 1/2 sticks)
4 oz white sugar (1/2 cup)
4 oz brown sugar (1/2 cup)
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
8 oz flour (1 3/4 cups)
1 teaspoon baking powder
1 cup chocolate chips

Preheat oven to 350*

Combine the butter and sugar in mixing bowl and beat until light and fluffy. Beat in egg and vanilla. In another bowl combine salt, flour, and baking powder and stir. With mixer on low add flour mix to butter mixture until dough is well combined. Fold in chocolate chips.

Drop tablespoons onto a baking sheet, leaving an inch or so between each cookie. Bake for about 10 minutes or until the edges begin to darken.

I, unknowingly, out of eggs this morning so I used a tablespoon of honey and a dash of vegetable oil. The texture was a little softer than this recipe would have made but it was very yummy! I also added butterscotch chips and almonds instead of chocolate chips. They just might be a new stand by cookie.




Enjoy