April 2, 2009

My Addictions

I’ve been obsessed with these cookies for 3 weeks. I’ve made something like 8 batches. I mean, as long as I have milk and a Stress Tab with them, what's wrong with this for dinner??

The flavor of butterscotch, pine nuts, crunchy sea salt, and a bit of black pepper…well, it’s just wonderful. I don’t know what else to say about them, without going all Jeffrey Steingarten on y'all. The pepper may a bit over the top for some (i.e. wimps), but I’ve tried it 4 times and it was just the bite these cookies needed. These are officially my favorite cookies. I do need to find a better quality of butterscotch chips then the usual grocery stuff. I’m taking suggestions or sources, please!

This is an addiction that Mama don’t want no rehab for! No, no, no.

Cracked Black Pepper and Chunky Sea Salt Butterscotch and Pine Nut Cookies

Makes about 4 dozen (not counting the raw cookie dough you eat off the spoon)
2 cups all-purpose flour
1 tsp baking soda
1/4 teaspoon table salt
2 sticks unsalted butter PLUS 1 tablespoon, at room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 bag butterscotch chips
1 big handful pine nuts
1 tablespoon French grey sea salt
1 teaspoon cracked black pepper
1. In a small bowl whisk together the flour, baking soda, and table salt. Set aside.
2. In a large mixing bowl, with an electric beater, cream together the butter, sugars and vanilla. If too stiff (you want the consistency of butter cream frosting!), place bowl in microwave (well, I hope to hell you didn’t use a metal bowl!) for 20 seconds. Beat in eggs, one at a time, beating for 20 seconds after each egg.
3. Beat in flour, in three additions. Stir in butterscotch chips.
4. Melt the remaining tablespoon of butter in a small skillet – add pine nuts and toast until fragrant and lightly brown. Remove from heat and stir in the sea salt and pepper. Let cool for a few minutes, and then stir nuts into cookie dough.
5. Line a cookie sheet with parchment paper and place scant tablespoonfuls of dough onto paper, spacing about 1 inch apart….cookies will spread. Bake in preheated oven for 8 minutes. Remove and let cool on sheets for 3-4 minutes, then continue cooling cookies on racks until completely cool.

I have no idea what these guys are doing here....


Mary said...

Hey, it's good to have you back! This looks like a great recipe and I will use pepper when I make them.

Sue said...

The cookies look good, but the guys look awesome! And, gosh, I LOVE cookie dough.

toontz said...

Do we need a reason for those guys to be there? I think NOT! Great recipe!

Heather said...

Fantastic combo - you know how much I love salty/savory with my dessert. And you know how much I love dessert with my beefcake.

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