I have a really good biscuit recipe to provide for you, but my regularly scheduled program has been postponed to bring you this.....
I was nosing around like I usually do, at other blogger's inventions, and I ran across a recipe that would allow me to clean out my baking supplies drawer.
I was nosing around in Sweet Peas Kitchen and found a recipe that I could easily adjust to my needs (cleaning out the baking drawer).
I reviewed the recipe and decided, "I can make this work."
What I have here folks is another coffee dunker....
Oh yeah, butterscotch and cinnamon mixed with the flavor of coffee....I don't have to say anymore.
You are going to want one of these cookies when you get up in the morning. Just say'n....
I chose to let mine chill overnight.
I placed the wrapped dough log in the refrigerator and got sarcastic feedback from every family member that opened the refrigerator.
"What is that in the frig, a cookie dough turd?"
"Are you going to make those cookies tonight?"
"Why aren't the cookies made? You've been planning these cookies for two day now."
I love the push and sarcasm I receive from my loving family.... I wouldn't have it any other way.
One thing that I thought was strange, and I have never done before is, the cookie dough balls get rolled in powdered sugar before baking.
Another thing that I have a problem with when it comes to baking cookies is, the use of parchment paper.
Call me stubborn, but I don't see the purpose. I use my Pampered Chef baking stones.
This cookie is going on my "Bakery" (some day) Bucket list.
This post reminds me of a conversation I had with a friend today. He (Myron Rote) lives near Hersey, Pennsylvania. I have never been there, and I don't live that far away either. In our conversation Myron was surprised to find someone that has never seen the Hershey Kiss street lights and the Reese's display. When I travel, I seem to go the opposite way (New Mexico, Arizona, Alaska, etc...).
Speaking of bucket list; I will make it to Hershey, PA.
2 c. all-purpose flour
1/2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
1 1/2 c. packed brown sugar
1 large egg
1 tsp. vanilla extract
12 oz. butterscotch chips
3/4 c. cinnamon chips
1/2 c. sweet flaked coconut
powdered sugar for rolling dough balls
In a medium bowl, combine flour, cinnamon, ginger, baking soda, and salt; set aside.
In mixer bowl cream butter and brown sugar; about 3 minutes. Beat in egg and vanilla. Mix in flour mixture just until blended.
Fold in butterscotch chips, cinnamon chips, and coconut. Shape dough into log and wrap tightly with plastic wrap. Refrigerate for at least 1 hour or overnight. If dough has been chilled overnight allow it to sit on the counter for at least 10 minutes before shaping dough balls.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper (I use baking stones).
Place the powdered sugar in a shallow bowl. Roll heaping tablespoons of dough into a 1 1/2 inch balls, roll the balls in the powdered sugar, and then place on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
Bake until cookies are golden brown and just set, about 12 - 14 minutes (mine took about 15). Let cookies sit on the cookie sheets for 5 minutes after coming out of the oven, then transfer to cookie cooling rack.
Good Luck~Happy Eating~Enjoy