Wednesday, April 24, 2013

If you like Dulce de Leche Girl Scout Cookies, then you have to make these cookies!

The Girl Scouts' box and my cookies on the plate.
I worked for a couple weeks to come up with a recipe similar to the Girl Scouts' version.  I experimented with lots of different chips, too.  We had stacks of cookies everywhere!  I was taking them to the office at the elementary school and giving them to friends.  They were all good, but not what I was trying to accomplish.

Finally, success!  I have made the recipe several times now, so I am sure of it's consistency.  The chips are important.  I decided on butterscotch chips.  Kraft also makes a caramel chip now.  But it remains very chewy like a caramel, so it has a tendency to stick to dental work.  Ugh.  But a yummy chip, if you don't mind picking it off your teeth. 

I also used salted butter to give it that salted caramel taste.  If you don't have salted butter on hand, add 1/4 teaspoon for every stick of unsalted butter used.  So for this recipe, add an additional 1/2 teaspoon salt for the 2 sticks (or 1 cup) of unsalted butter.

The Girl Scouts' cookie is on the left.  And mine is on the right.

Okay, so like the GS cookie is about 1 inch in diameter, and mine are more normal size for "homemade."  In our family of tasters, they said the cookies were very close to the original, but better!  I did add nuts, which the original doesn't have, but the cookies seemed to need them. 

Butterscotch Pecan Cookies

1 cup salted butter, softened
1 cup firmly packed brown sugar
2 egg yolks
1 teaspoon vanilla
2 teaspoons dark rum
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¾ cup pecan pieces
¾ cup butterscotch chips

Preheat oven to 300ยบ
  1. Beat butter and sugar until creamy and light.  Add egg yolks one at a time, beating well after each.  Mix in vanilla and rum.
  2. Combine and whisk together: flour, baking powder, salt, and cinnamon.  Add to butter mixture, beating well.  Stir in pecans and butterscotch chips.
  3. Shape into 1 inch balls, or, alternately, drop by rounded tablespoons onto ungreased baking sheets.  Bake for 17 minutes, or until edges are barely golden.  These are very light cookies.  Let cool on pan for a few minutes before removing to wire rack to cool. 

Yield: 2 ½ dozen

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