It’s SUNDAY!!! Hooray for that, right? Or is it “bummer, I have to go to work tomorrow?” I have no idea, like most actors, I have no concept of “weekend”. In fact, last night, I was supposed to be meeting up with the Viking and the Navajo, and that got pushed way the hell back because the Viking was on set until much later than anticipated. It happens.
That’s ok, I decided to read some Roberto Bolaño and bake my little heart out for you scamps. Don’t worry, I didn’t go the way of “The Insufferable Gaucho” and bake something rabbit-y. I stuck with the traditional sugar and butter confections. Seems more appetizing. (By the way, if you’ve not read “The Insufferable Gaucho”, it is a short story that is well worth your perusal.)
So here is what I came up with for “Sunday Sweet” instead.
Pistachio Browned-Butter-Scotch cookies.
Earlier this week Jenn made browned butter peanut butter chocolate chip cookies, and I decided I needed browned butter cookies in my life. I am fairly fickle about my feelings towards chocolate cookies, so I went for what I always adore…..pistachios. Damn those little nuts and their hold on me. Here I was my whole life assuming it was I who had the hold on the nuts….turns out I was wrong.
These cookies are chewy and they spreaddddd. The edges will crisp up nicely depending upon how long you leave them to bake. I like them a bit overdone, but my son likes them a bit underdone, so we settled at “perfectly done”. As these cookies are studded with butterscotch chips, I would highly suggest using a silpat or parchment lined baking sheets, because butterscotch chips, when melted, are sticky as hell and have a tendency to burn. No need for all that nonsense.
The Captain’s a dunker.
pistachio browned butterscotch cookies
Keywords: bake snack dessert cookie
Ingredients (2 dozen cookies)
- 1 stick butter, heated in a saucepan until browned
- 1 1/2 cup dark brown sugar
- 1 tbsp vanilla extract
- 2 eggs
- 1/2 cup chopped pistachios
- 1/2 cup butterscotch chips
- 1/2 tsp salt
- 1 tsp baking powder
- 2 cups sifted flour
Preheat oven to 375F
whip browned butter and brown sugar
add in eggs and extract
stir in flour, salt, and baking powder
stir in pistachios and butterscotch chips
drop into 1″ scoops 2″ apart on a lined cookie sheet
bake for 11-13 minutes
let cool on cookie rack for 5 minutes before transferring to a cooling rack.