If you read my blog regularly, you probably know what I was doing Sunday night. That’s right: I was watching the Oscars. I look forward to Oscar night all year long, particularly as winter drags on. I watch for the gowns and the jokes, the winners’ speeches and movie montages. No matter how long the show runs, my eyes are glued to the TV. And then there are as many hours of red carpet coverage as my TiVo will hold and, of course, Fashion Police.
This year, along with the past couple, left me dreaming, vividly imagining what it will be like to go to the Oscars. To don a haute couture ball gown chosen from a handful made just for me. Millions of dollars of unfortunately borrowed jewelry on my fingers, wrists, neck, and ears. Six inch platform heels that can’t even take away the feeling I am walking on clouds. Walking the red carpet, the sun shining, basking in the glow of warm winter weather, photographers yelling my name, wanting me to strike a pose, which I will be all too happy to do. Interview after interview: Ryan Seacrest, Chris Harrison, Maria Menunos, Al Roker, Robin Roberts. Then I enter the theatre, not nervous, only excited, hopefully a nominee, perhaps even a winner. I enjoy each moment, knowing it may be my only time to do so.
I don’t hope this will happen. I think that’s a defeatist attitude. We all hope lots of things, knowing they’ll probably never happen. I hope I’ll win the lottery. I really doubt I ever will. But I know I will make it to the Oscars one day. I will be a screenwriter living in California. I will be a nominee. One day, maybe soon.
For now, I spend as much time as I can writing and then I make cookies. This time Caramel Butterscotch Cookies to be exact. I’ve been wanting to try this recipe, as it simply sounded divine. Super easy to make, it didn’t take long to put together, though there is some waiting time in between, and it doesn’t require a mixer to make.
The end result is a delicate cookie, lightly brown and slightly firm on the outside, the inside remains moist and perfectly gooey with a deep caramel flavor that is intoxicating, almost as much as the smell when they are in the oven. I added butterscotch chips, which intensifies the caramel complexity. I don’t use butterscotch chips enough; they really add great flavor.
While these cookies are good at room temperature, the flavor really sings when warm from the oven, the butterscotch chips melty. They’re the perfect complement to a writing session.
By the way, if you watched, who did you think was Best Dressed? I loved Jennifer Aniston, Amanda Seyfried, and Kristen Chenoweth.Print
- 1 stick unsalted butter, cut into pieces
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup butterscotch chips
- In a small saucepan, over medium heat, bring the butter and sugar to a boil, stirring frequently. Continuing to stir, simmer for 1-2 minutes until the sugar has dissolved. Remove from the heat and pour into a large mixing bowl. Allow to cool about 20 minutes.
- While it cools, in a small bowl, stir together salt, flour, and baking powder. Once the mixture has cooled – it is okay if it is still warm – add the eggs and vanilla and stir to combine. Stir in the flour mixture until just incorporated. Stir in the butterscotch chips.
- Refrigerate the dough for at least 30 minutes and up to 4 hours.
- When almost ready to bake the cookies, preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment.
- Using a small ice cream scoop, scoop chilled batter onto prepared baking sheets. Bake for 12-15 minutes, until lightly golden brown, firm on the outside, but still pliable when touched. The longer the cookies have been chilling, the longer they will take to bake and may even need 3-5 additional minutes. Serve warm or cool completely on trays. May be stored at room temperature in an air tight container for up to 3 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for about an hour or in a 350 degree F oven for about 10 minutes for that fresh baked cookie taste.
Recipe adapted from Not Without Salt
- Prep Time: 30 mins
- Cook Time: 15 mins