--Charles Dickens, A Tale of Two Cities
That's in the top two best opening lines I've ever read. The other one is from Iain Banks' The Crow Road--"It was the day my grandmother exploded." Now whether or not I'll use the great Mr. Banks' works for titular inspiration remains to be seen.
As apt a present-day commentary as Mr. Dickens' words are this post isn't meant to be a discourse on current events. No, instead it is the first of a two part series on cookies.
This week was one of my work-related milestones: seven years at the company. For whatever reason, the tradition is whenever you have something to celebrate (birthday, engagement, wedding, birth of a child, divorce, whatever) you have to provide the treats...the same goes for workaversaries.
"Harrumph!" I say and "double harrumph!" at that.
Have they not yet realised that they should be fêting me? Didn't they know that they should have laid a rose petal carpet from my prize parking spot to the front door? And what about the balloon bouquets gracing every doorway? How about having Gerard Butler, Colin Firth and Richard Armitage available at my beck and call? Jeans day??
No, apparently not.
So I need to bring a treat in for the workaversary. I usually do a cake or cuppycakes but this year I decided on cookies. The only thing I knew was I didn't want to bring in regular chocolate chip cookies. Not saying anything bad about chocochip cookies--I've had more than my fair share of good ones--I just wanted something different.
What made my cookie making adventure slightly more annoying was the fact we have a Timmys in our office. Which means we have Timmy cookies...and Timmys makes good cookies (IMO)...especially their caramel chocolate pecan ones. Mmmmmmm....caramel chocolate pecan cookies. Not that I'd make caramel chocolate pecan cookies...just be inspired by them
I rummaged through my cupboard and found some butterscotch chips and pecan bits and added them to the basic cookie recipe I use (which happens to be based on the one found on the milk chocolate Chippits bag). What I like about this particular cookie recipe is that you don't have to use a mixer to do the dough--all you need is a bowl and a wooden spoon.
Fresh from the oven they are a little poofy, but chewy and just so buttery good. Cooled they are on this side of butter-pecan. By far, they were a hit at the office...
Butterscotch Pecan Cookies
Yields about 5 dozen cookies, depending upon your cookie spoon.
150ml melted butter
340g light brown sugar
1 dsp hot water
1 tsp vanilla extract
375g plain flour
1tsp baking powder
1tsp bicarbonate of soda
250g butterscotch chips
150g pecan bits
Preheat oven to 375F/190C and prepare your cookie trays in the usual way.
Stir together the flour, baking powder, bicarb and salt. Set aside. In another bowl, mix together the butter, sugar, eggs, hot water and vanilla until smooth. Stir in the flour and then fold in the butterscotch chips and pecan bits.
Drop by teaspoonful onto the aforementioned prepared cookie trays. Press slightly and bake until done, about eight to 10 minutes.
Related Post: A tale of two cookies: part two