Despite what the weather might suggest, we have reached that special point in the year that the Gregorian calendar likes to call “December.” This fateful month triggers a wide range of emotions for various people: excitement about spending the holidays with family, fear of the apocalypse on the 21st, or, for college students across the land, stress, stress, and more stress because finals are approaching. Everyone deals with stress in their own way. Some complain, some watch movies, others exercise or flee to remote places where they can escape their problems. I bake. A lot. Like more than usual. Last Friday, in order to de-stress, I decided to devote some time to my favorite pastime. I knew I wanted to make one thing I had made before and one new creation. So, in addition to my all-time favorite Red Velvet Mocha Brownies, I made these delightful and spicy butterscotch chai cookies.
1 stick butter, softened
1/2 cup Crisco Butter flavor shortening
1 cup brown sugar
2/3 cup butterscotch chips, melted
1/2 cup granulated sugar
2 eggs plus 2 egg yolks
1 tsp. vanilla extract
2 c. plus 1 tbsp all purpose flour
¼ cup powder chai concentrate (I used Pacific Chai’s Spice Chai Latte)
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cornstarch
1. Preheat oven to 350 degrees F.
2. Mix butter and shortening with the eggs, sugar, and vanilla. (preferably do not use an electric mixer, mix with a spoon) 3. Add in melted butterscotch chips
4. Gradually add in flour, adding no more than ½ a cup at a time.
5. Mix in chai concentrate, baking soda, salt, and cornstarch.
6. Using a tablespoon, drop dough onto a greased cookie sheet. Bake for 10 minutes.
Yield: About 4 dozen
Keep calm, and when in doubt, bake (especially to keep calm),