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2.09.2009

Ring the bells

February, February. I had forgotten how trying it can be.


I seem to have come down with a cold. I battled it for the better part of last week, and I thought I had won, but yesterday, it sneaked up and kicked me behind the knees, the way I do sometimes to Brandon when we’re in line at the grocery store, only I’m gentle and giggly about it, and this cold is neither. But I wanted to stop by here today anyway, because I have some good news for you. (And some butterscotch cookies! I made a recipe that worked! Ring the bells!)

The news is this. Those of you who lobbied for a book event in New York, take note: your wish has been granted. I will be at Idlewild Books on March 18 at 7:00 pm, and I am so, so excited to say that. I expect to see you all there. OR ELSE.

And now, the cookies.


If I didn’t have a sinusache, or a headache in my sinuses, or whatever the clinical term might be, I might have been able to take a better, less blurry photograph for you. But today was not the day for that. So please take my word for it: those are cookies, not lumpy pennies. They’re the butterscotch cookies from Judith Jones’s memoir The Tenth Muse. When I was reading it, this was the first recipe I dog-eared, even before the céleri rémoulade, and I don’t know why on earth it took me over a month to make the thing. I certainly won’t wait another month to make it again.

In the headnotes, Jones attributes this recipe to Schrafft’s, a restaurant in Manhattan where, as a child, she used to go for ice cream sodas or a sundae. (I particularly like her description on page 16: “I would sometimes go with a few classmates to Schrafft’s, one of the chain of genteel restaurants where the waitresses were all of Irish descent and dressed parlor-maid-style in black with a starched white apron and headpiece.” Parlor-maid-style! Headpieces! Hire me!) Apparently, whenever she went to Schrafft’s, she would leave with a dozen of their butterscotch cookies, her favorites at the time. But then Schrafft’s closed, and with it went the cookies. Years later, no doubt in a moment of spectacular brilliance, Jones asked James Beard if he remembered those butterscotch cookies, and he not only remembered them fondly, but he called the president of the company and asked for the recipe. I need a James Beard in my life.

But barring that, a few butterscotch cookies is a fine substitute. They may be sort of homely, the brown paper bag of the cookie genre, but they more than make up for it in texture and flavor. They’re thin and crisp - almost wafer-like, thinner than they look in the photo above - with a fine, lacy edge and a freckling of crunchy pecans. The unbaked dough is relatively simple, sweetened with dark brown sugar and punched up with a decent amount of vanilla and salt, but it bakes up to something complex and sophisticated. The finished cookies are sweet but not too sweet, salty but not too much so, fragrant with whatever it is that makes butterscotch smell like butterscotch. I think it’s time for my next dose of antihistamine.

These cookies would be delicious, I imagine, with tea or coffee, or maybe as the bookends of an ice cream sandwich, with vanilla or coffee ice cream. For now, I’m eating them with my therapeutic cocktail of hot water with honey and lemon, and even that isn’t too bad.


Schrafft’s Butterscotch Cookies
Adapted from The Tenth Muse, by Judith Jones

The original recipe does not specify whether or not, or how much, to pack the brown sugar. I lightly packed mine, just enough to smooth the top, and it worked out nicely. Also, does anyone know what the nonfat dry milk does here? It must do something important, but I’m stumped.

Lastly, note that the flavor of these cookies takes some time to develop. I baked them last night, and they were good, but they were even more interesting by this morning. And they’re fantastic tonight.

1 ¾ cups all-purpose flour
½ tsp. baking soda
½ tsp. salt
14 Tbsp. (1 ¾ sticks) unsalted butter, at room temperature
1 ¼ cups dark brown sugar
1 large egg
2 Tbsp. nonfat dry milk
1 Tbsp. vanilla extract
1 cup finely chopped pecans

Preheat the oven to 375°. Grease two cookie sheets, or line them with silicone mats.

In a small bowl, whisk together the flour, baking soda, and salt.

In a medium bowl, cream the butter and sugar. (I used my stand mixer for this.) Add the egg, dry milk, and vanilla extract, and beat to incorporate. Add the dry ingredients, and beat to blend. Fold in the pecans by hand. Drop the batter by heaping tablespoonfuls onto the prepared baking sheets, leaving 2 inches between each mound. (I was able to fit about 10 or 11 cookies on each sheet.) With damp fingers, press each mound into a circle about 2 ½ to 3 inches in diameter. Bake for 8 to 10 minutes, or until lightly browned. Carefully scrape up the cookies with a spatula, and transfer them to a rack to cool. Repeat with remaining dough on cooled baking sheets.

Store cooled cookies in an airtight container at room temperature.

Yield: about 30 cookies

90 Comments:

Blogger Lael said...

Molly, every single one of your cookie offerings hits home with me. We must think alike in this manner. For example, I've got two batches of dough chilling in my fridge to send out as birthday presents this coming week: Buckwheat/Cocoa Nib and Meyer Lemon Sables.

It seems like everyone's coming down with something nasty right now. February can indeed be cruel. I hope you get well soon!

10:17 PM, February 09, 2009  
Blogger Anna said...

Don't eat too much sugar when your sick! I had to hide my chocolate-white-chocolate cookies from myself when I got sick.

11:08 PM, February 09, 2009  
Blogger anya said...

Molly, get well soon - show this nasty cold whom it is dealing with!!

Cookies, oh well...they are irresistible!!

12:22 AM, February 10, 2009  
Blogger greenlady said...

the reason being (as Anna said above) that sugar reduces your white blood cell count and prevents you fighting illness properly - maybe this is why your cold came back? :) the cookies sound yum.

1:22 AM, February 10, 2009  
Anonymous Anonymous said...

Hey Molly, this is a very uneducated guess, but I think the milk powder is used in cookies so you can get the fat and flavour that you would get from regular milk without any liquid - perhaps the recipe doesn't lend itself to any wetness?
Like I said, just a guess...!
Sarah x

4:22 AM, February 10, 2009  
Blogger Melinda Feucht said...

I just finished her book last night. What a gem it is. I particularly enjoy her description how her son in law kills the nuisance-beaver and they have its liver for dinner. Such a thing to describe with such taste as she does.

5:19 AM, February 10, 2009  
Blogger Laura. said...

i say eat some sugar, even though i know i should be agreeing with anna. sometimes you just can't help it. i have never been disappointed in a single recipe of yours, and i really can't wait to try these. they look and sound amazing, and your photos aren't so bad, either. i hope you feel better soon!

5:28 AM, February 10, 2009  
Blogger Mike.Mill said...

I think the nonfat dry milk has something to do with adding to the keeping power of the foods it's in, and also changes the texture.

6:01 AM, February 10, 2009  
Blogger Kelsey B. said...

Yeah! My friends and I are psyched you are coming to NYC, we will be there! Be sure to get Kitchen Arts & Letters to carry your book, too, they are a great cookbook store uptown. Best of luck with the launch!

6:03 AM, February 10, 2009  
Blogger Adrienne said...

Well, my friend Luisa has just mailed me some books in exchange for me mailing her some cookies. I have not, however, made the cookies yet. I think she will appreciate these even more than the Itsy Bitsy Chocolate Chip Cookies (from 101 Cookbooks) I was going to make. See that! You've trumped chocolate!

6:19 AM, February 10, 2009  
Blogger elizabeth said...

I too am a devout Meyer Lemon Sable fan, but butterscotch might be ideal substance to combat winter.

The five boroughs are rejoicing. I'll be there in March.

6:31 AM, February 10, 2009  
Blogger kittymama said...

These cookies are in Marion Cunningham's Lost Recipe book too and I've made them! They're yummy. I know that in ice cream, nonfat dry milk is used because it will absorb some of the water in the cream & milk, resulting in a creamier texture. But my guess is that here it's adding some dairy flavor without adding liquid.

6:34 AM, February 10, 2009  
Blogger shari said...

thank you for this delightful recipe. hope you feel better soon! xox

6:35 AM, February 10, 2009  
Blogger Gera @ SweetsFoods said...

Hi Molly!

I'm reader of your excellent blog but first I comment and I agree with Ana sugar isn’t good when you don't feel well.

However this butterscotch cookies are so delicious that is very difficult the temptation if they're near you.
Hope you'll have a rapid recovery!

All the best.
Gera

6:42 AM, February 10, 2009  
Anonymous lisaiscooking said...

I marked that recipe when I read the book too! I haven't made the cookies yet, but they sound so fantastic.

6:46 AM, February 10, 2009  
Blogger kim said...

Feel better soon, Molly! I desperately wish I could be in NY next month. Remember, a chunk of crystallized ginger dropped in a cup of hot water/tea heals all ailments! Butterscotch cookies here I come.

6:46 AM, February 10, 2009  
Blogger SYK said...

glad to hear youre coming to NYC!! thank you for granting our wishes! :D

6:47 AM, February 10, 2009  
Blogger teryll said...

Kinda strange. I was at Borders the other night perusing foodie books I've wanted to read, I go there often to make my list and add books to my queue at the library and I completely forgot about The Tenth Muse. This is a sign, I must read this book and make these cookies! Feel better!

6:47 AM, February 10, 2009  
Blogger maggie said...

ooh, these sound good. I have that book out from the library and really should get to reading it.

Would love to see your reading! Will definitely try to make it, my in-laws-to-be will be in town but maybe I can sneak out.

6:53 AM, February 10, 2009  
Blogger Samantha said...

So sorry to hear you are sick Molly, hopefully you feel better soon.

I am excited that you'll be doing a signing in NY, and Idlewild is a fantastic book store. Plus, the 18th is my birthday, even better. :)

7:26 AM, February 10, 2009  
OpenID txbearwood said...

I am not saying this as a fact; rather, I wonder if the nonfat dry milk was just part of a commercial-style recipe? I would suspect this version is a much smaller batch than the original.

7:36 AM, February 10, 2009  
Anonymous Victoria said...

Oh, I'm so excited that you're coming to NYC!!!! I will definitely be there.

These cookies sound like something that I am going to love. Plus, I just made the celerie remoulade for a dinner party last week and it was delicious. I think I'm going to have to buy myself "The Tenth Muse" and soon.

I'm actually writing because of your question about the dried milk. My ears (well, actually eyes in this case) pricked up because I remembered reading something about dried milk mentioned here: http://nymag.com/restaurants/features/52411/
It's on the second page. Tosi likens it to the MSG of baked goods. She cracks me up. I'm not sure if Milk Bar was open when you were last in town, so perhaps you will have to stop there this time.

Anyway, feel better. I'm sick as well and I feel like everyone is. It's strange.

7:37 AM, February 10, 2009  
Blogger umami girl said...

Molly, thanks for the laugh - and the cookies. Like everyone else on earth, I so enjoy reading your blog and am really looking forward to your book. Congrats!

7:40 AM, February 10, 2009  
Blogger Phoo-D said...

I loved reading the Tenth Muse and agree, everyone needs a James Beard in their life! These cookies look wonderful.

7:43 AM, February 10, 2009  
Anonymous Kim said...

I can practically taste these, deeply, dark sugary. Thanks for sharing with us.

7:48 AM, February 10, 2009  
Blogger Anne Zimmerman said...

These sound delish! I just made peanut butter chocolate cookies with a fleur de sel/ turbinado sugar mix. They are divine. A perfect pre-valentine's treat.

8:01 AM, February 10, 2009  
Anonymous Anonymous said...

Hooray for your trip to Idlewild! I'm so glad that you could make the NYC visit a reality. -
Susann

8:01 AM, February 10, 2009  
Blogger arahsae said...

My guess is that the dry milk adds more protein and, through the magic of bonding processes, adds crispness.

Hope you feel better soon!

8:13 AM, February 10, 2009  
Anonymous Courtney said...

February is the worst month of the whole year...a month of Tuesdays (the worst day of the week). Luckily it's short!

Feel better!

8:20 AM, February 10, 2009  
OpenID flaxenlenape said...

I'd wager that the dry milk is to aid with the butterscotch flavor, as you typically make butterscotch with cream of some sort. Adding cream in this recipe would change the desired texture. Also - it is apparently used to achieve desirable browning.

From: InnovateWithDairy.com
Browning/Color—Appealing for applications in baked goods or sauces, dairy proteins
react with lactose and other reducing sugars during baking or cooking to produce a
desirable browning effect.

8:25 AM, February 10, 2009  
Blogger Blushing hostess said...

I've used the "original" recipe for Schraff's cookie from Lost Recipes for years and we also adore it!

8:51 AM, February 10, 2009  
Anonymous Erin said...

I think the entire city has come down with the same thing. I have been practicly bathing in TheraFlu the last few days. If only I could get someone to bake me some of these cookies, that would make me feel a bit better. Get well!

8:56 AM, February 10, 2009  
Anonymous Anonymous said...

molly! I have had a miserable cold for the last week as well :( the worst is that I feel like I can't even cook successfully because my stuffy nose betrays me as I season. Thanks for brightening my day with a post.

8:57 AM, February 10, 2009  
Anonymous Donya said...

The cookies look great! I made the apple tart/cake a couple of days ago, and it was as wonderful as promised.

Definitely add some crystallized or fresh sliced ginger to your honey lemon concoction. Helps clear up all the nasty phlegmy-ness.

9:14 AM, February 10, 2009  
Blogger SE said...

Try using black tea instead of hot water with your honey and lemon --and definitely grate some ginger into it.

Black tea (decaf or not) has a naturally occurring decongestant in it and will help you more than plain water alone. Green tea is also excellent.

Cookies look very tempting but I've given up gluten and refined sugar. :(

9:22 AM, February 10, 2009  
Blogger Dan said...

Feel better soon! I'm glad that you're coming to NYC, though I don't know if I'll be able to make it. I live very close to the original Schrafft's factory in Charlestown, MA--it's an office building now, but they've left the old neon sign up, and it dominates the night skyline in Somerville and Charlestown. Nice to know a bit more of the history!

I've noticed that using dry milk powder makes for a crumblier texture overall, but also that it's a common feature in Depression/WWII-era baking recipes such as anadama bread, Nanaimo bars, etc. I imagine that dry milk was easier and cheaper to get, in an age of rationing!

9:40 AM, February 10, 2009  
Blogger Curly Glamour Girlie said...

Earl grey tea + honey + lemon + a splash of Jack Daniels = my remedy. Whenever I have a cold my husband lovingly makes this for me and I'm feeling better after a good night's sleep. Maybe it's the love he stirs in the cup as well.

I very rarely buy books but food books I often buy and I'm so looking forward to adding yours to my shelves! I'm going to try really hard to make the 18th!

10:47 AM, February 10, 2009  
Blogger sarah bagley said...

regarding your cold cure, i'd recommend a big glug of whiskey and a couple dashes of cayenne in your honey-lemon-hot water drink. that's my dad's cold cure, and it helps a lot - or if it doesn't help with congestion it will at least help you fall asleep.

these cookies also look lovely. i was just going to make a batch of salted oat cookies, but perhaps they'll have to wait...

10:51 AM, February 10, 2009  
Blogger lynda said...

I'm sorry you are under the weather. I can't agree about February though. Too many people I love have birthdays this month!The cookies look divine...the perfect lunchbox cookie...something mom would have made and had cooling on the rack when we came in from sledding or some such thing. I'd eat the cookie over the ginger tea any day!I'm sure I'd feel better afterwards! Good luck with your book signing tour! Barbara Fairchild raved about your book in this month's BA.

11:01 AM, February 10, 2009  
Blogger jbeach said...

Very excited that you're coming to NYC!! Will definitely be there.
Thanks for the cookie recipe -- these are on my list after a batch of peanut butter-oatmeal-choc chip, I just have a hankering for those right now.

11:29 AM, February 10, 2009  
Blogger Jill said...

I am so making those cookies! My aunt has fond memories of Schrafts in Manhattan..for her it was the ice cream sodas.

I just ordered your book today..I can't wait..I decided to forgo the kindle edition..the book deserves a spot in my cookbook collection.

Hope you feel better soon!

11:37 AM, February 10, 2009  
Blogger Molly said...

Hi, all!

Thank you for so many excellent cold remedy suggestions. So far, my usual remedy (hot water with honey and lemon during the day, and then an antihistamine at night, so I can sleep) is working, and I feel much better today. But man, this thing is a doozy. Good lord.

And thank you, too, for all the musings about nonfat dry milk. Very interesting! Victoria, I love the thought of it being the MSG of baked goods. Kind of fascinating.

Oh, hey, and just so you know: Brandon just ate another one of the cookies, and he says they're even better today.

12:07 PM, February 10, 2009  
Anonymous Hillary said...

Ooh I love butterscotch flavored anything - thanks for reminding me. I nearly forgot how good butterscotch can be!

Also, when are you granting my Chicago book event wish? :) We're an awesome city, I promise!

1:04 PM, February 10, 2009  
Anonymous Tess said...

Hi Molly!
I haven't posted here before, but reading your archives beginning to end was a heartwarming way to spend a lonely winter for me in Scotland, away from my California home. I love your writing, and cooking your recipes kept me going in the dark afternoons. I've started my own blog, over at The Filled Spoon, and although nothing remarkable, I'd love you to take a look. Your story, with the blog, with Bon Appetit, with Brandon, is all so uplifting - thanks for sharing it.
Tess

2:08 PM, February 10, 2009  
Anonymous Amy Goins said...

Read your article in bonappetit today! Can't wait to make rice pudding. I love your blog!
Amy

2:14 PM, February 10, 2009  
Blogger Gemma said...

I do not like February. This one has been okay, but just okay and that's only because my first working day of the month became a snow day. I agree with your commenter Courtney in saying that it is a month of Tuesdays. Your blog is the one bright point of a Tuesday but it is still the worst day of the week.

Anyway, hope you get better soon and the cookies sound great. Sugar may not be great for you when you're sick but it can certainly life the spirits.

3:05 PM, February 10, 2009  
OpenID bferry said...

looking forward to your book event at idlewild (what a great bookstore, by the way).

3:17 PM, February 10, 2009  
Blogger Adrienne said...

Ok, here's my nonfat dry milk theory, having just finished making a batch of these- you know how butterscotch is caramel with butter in it? Maybe the nfdm adds the dairy element to the caramel created by the brown sugar? Anyway, they're great!

5:02 PM, February 10, 2009  
Anonymous Anonymous said...

hmm, when you said you had something to announce, I thought you were going to say you were pregnant (joining the Seattle girl blogger phenom.) Would have made the string of blunders make some sense too...

Looked in the window of Delancy last weekend - taking its sweet time.

Be well.
TS

6:18 PM, February 10, 2009  
Blogger Cakespy said...

I feel like everyone in Seattle is getting sick. Don't get too close to me! ;-)

These cookies really struck a chord. I've always been interested in Schrafft's culture--of course, it was one of Andy Warhol's favorite spots. But it's the cookies that have truly drawn me in--I've read about these fabled cookies--and I am so curious. You may have put me over the edge!

6:49 PM, February 10, 2009  
Anonymous Isabelle said...

As these cookies seem to be getting better with age, I wonder if the dough would benefit with a long rest before baking, like that choc chip cookie recipe that was doing the rounds a while ago.

Anyhow, they sound delicious, even more so because I'm off sugar for a while.

6:57 PM, February 10, 2009  
Blogger Rita said...

I hope you feel better soon! It has been the perfect weather for cookies lately in Seattle, doesn't it? How exciting about the NY book signing, you deserve it!

7:28 PM, February 10, 2009  
Blogger Marta said...

Oh dear. This recipe certainly does not call for wetness. My brown sugar was packed so tight I had to wet it down to get anything out of it (I tried everything. I tried to saw the damn thing in half and it wouldn't crumble). They're in the oven right now. They look like big puddles of joy. They're literally dripping off the cookie tray.
I'm sure they taste delicious, though.
Get some Breathe Deep tea from Whole Foods to cure that cold! it works wonderfully with a few drops of Kick-Ass Immune (also found at Whole Foods).

7:39 PM, February 10, 2009  
Blogger Josh said...

What a great recipe! Just took the first batch out of the oven...didn't have powdered milk, and didn't substitute anything for it. Also, did not pack the brown sugar.

I love how light they are. Seriously...I might eat them all tonight.

As always, thanks for great recipes!

7:57 PM, February 10, 2009  
Blogger Erika said...

Thanks for coming to New York! I've marked my calendar.

8:04 PM, February 10, 2009  
Blogger Hannah said...

Thank you so much! I can't wait for the 18th!(I also happen to have break from school then :) ) And the cookies look like the perfect way to pass the time
Feel better!

8:09 PM, February 10, 2009  
Blogger janna said...

The cookies look delish - I'll be making them soon. And I say add a slug of whiskey to that lemon honey water....

8:26 PM, February 10, 2009  
Blogger Danielle said...

This recipe sounds great! I've never made butterscotch cookies before; I'll definitely have to try it out. I have to say, reading your blog and the archives (even though I don't really comment) has really renewed my love of cooking and baking and seeking out new foods.

Thanks for taking the time every week to share your recipes and a bit of your every day life with everyone out here in Interwebs-land.

Sincerely hope you feel better soon, this has been a particularly nasty winter.

10:33 PM, February 10, 2009  
Anonymous Bitsy said...

If it's a sinusache, or a headache in your sinuses that's making you unwell, then it really doesn't matter how much sugar you are taking in.
Sinuses usually act up because of environmental factors more than anything else.
Besides, home-made cookies are a lot healthier than store-bought ones any day.
In any case, I hope you're in tip-top shape before your book talks begin.

10:54 PM, February 10, 2009  
Anonymous semivirtual said...

A nice hot toddy generally helps me with my colds - especially with a dash of honey liqueur and lots of lemon. Feel better soon!

7:09 AM, February 11, 2009  
Anonymous Anonymous said...

After reading this post, I knew I couldn't wait to run home and make these cookies! So I did. And they are fantastic. The bf declared them the best cookies I've ever made, and now they've accompanied me to work so I can see how they go over with the coworkers.

I have a feeling these will become my standard. Thank you so much for the recipe!!

9:12 AM, February 11, 2009  
Anonymous Sara said...

Cookies are just the thing when you don't feel well and these sound like amazing cookies.

9:24 AM, February 11, 2009  
Blogger Tea said...

Feel better, Molls!

I personally like the photo--and the lumpy penny description:-)

11:25 AM, February 11, 2009  
Anonymous bree said...

I just made these and my husband (who doesn't really have a sweet tooth) immediately ate 3. They are amazing!

Hope you feel better soon!

3:05 PM, February 11, 2009  
Blogger Robyn said...

Molly, I just finished reading your Rice Pudding article in the March issue of BA. It left me in tears and inspired me to delurk here. Ironically, nursing a cold, I sat down with my magazine tonight to a comforting bowl of rice pudding for dinner - the first I've ever made and without a recipe - then stumbled upon your article. Better late than never! Thanks for a great, personal story and, of course, the recipe. It just reconfirmed you as my favorite food writer! Can't wait to buy your book...

4:36 PM, February 11, 2009  
Anonymous Anonymous said...

Yey, yey, and yey again for the New York visit! Will definitely be there and can't wait for the book.

Nev

10:08 AM, February 12, 2009  
Blogger Alejandra said...

I'm so very happy about the NY visit! I'll definitely be there...

6:46 PM, February 13, 2009  
Anonymous Anonymous said...

I've made cookies similar to these for 20+ years--from Maida Heatter's cookie cookbook. No nonfat milk, though. And instead: 1 1/4 c. flour, 1 tsp. vanilla, 1 stick butter (melted), 1/4 tsp. baking soda, 1/8tsp. salt, light brown sugar, 2/3 c. pecans. Cookies are rolled into a ball and a pecan half is pressed into it. Flavor isn't exactly butterscotch--more like praline? Dough goes together very quickly, and they're always a hit.

9:27 PM, February 13, 2009  
Anonymous Dual Monitor said...

Butterscotch has magical healing powers unbeknownst to most. Great post. I will have to try this some time!

7:26 AM, February 15, 2009  
Blogger Mama JJ said...

Molly,

I made the cookies this afternoon (and I've been feeling under the weather, too!) and they are delicious. Now, I'm puzzling over what makes something caramel and what makes it butterscotch... Is it the brown sugar and butter that make the butterscotch flavor? But I have caramel recipes that also call for brown sugar and butterscotch---thus the reason for my mild confusion.

-JJ

Ps. I drank coffee with the cookies and the two together gave me enough of a boost to help me get through the rest of the day.

1:28 PM, February 16, 2009  
Anonymous Melissa said...

When you say the flavors need time to develop - is that the dough or finished cookie? Just wondering it these are like the choc chip cookies where the dough needs to sit.

I also have a nasty cold, so I'll wait until I can breathe and eat at the same time to make these.

6:12 PM, February 16, 2009  
Anonymous Sheila said...

This is off the topic, but what neighborhood is the restayrant in? And when will it be opening?

6:28 PM, February 16, 2009  
Blogger Molly said...

Melissa, I didn't try letting this dough "age," so I'm not sure how it would work. I was referring to the finished cookies, which age beautifully. Hmm. You know, now that I think about it, I don't think this dough should be allowed to sit, since it has only baking soda as leavening. Because baking soda starts working as soon as it meets moisture, you need to bake it fairly quickly. The chocolate chip cookies you're referring to have both baking soda and baking powder, and because the powder is double-acting, you can let it sit for a while. Here's a pretty good explanation of why that is.

Sheila, the restaurant is in Ballard, at 1415 NW 70th Street. We're aiming to open in April or May, although a firm date has not been set. It's a slow process, because we're trying to keep costs low and do most of the work ourselves. I'll post more information as it becomes available...

11:31 AM, February 18, 2009  
Blogger Elicia said...

I made these. This is super special for me because
A) I am not a very good or experienced baker and
B) I live at 6300 feet of altitude and cooking anything is dicey.

But they turned out great, even though I don't have pecans (it's very rural here, no pecans and no postal delivery to our house) and my brown sugar was solid like a rock, so I used turbinado sugar instead. Sprinkled the tops with some celtic sea salt too.

Thanks for making me brave enough to try Baking. I wish I could be in Portland for the book signing. Powell's for Cooks and Gardeners is the place I go when I'm feeling in need of something special, and Pastaworks next door is like a little slice of heaven that serves stinky cheese, anchovies, bread, and fruit.

8:02 PM, February 19, 2009  
Blogger AmyRuth said...

Molly,
Is it not so cool that little warm butterscotch morsels are being birthed and consumed all over the country/world as a result of your lovely post. Does that make you giggle. I love the whole process that happens with blogging. Fun Fun I made the 101 cookbooks itsy bitsies last night for an accompaniment to a dessert fora dinner party Monday night and I think I may include these to go with another dessert I am making as well. Thank you for bringing back a loved treasure. I so enjoy reading your gentle writing. I'm sure you are back to snuff by now.....(I hope) and please tell us your favorite cold remedy of the many suggestions shared. :-)
AmyRuth

12:01 PM, February 21, 2009  
Blogger CLM said...

I don't like nuts in my cookies but do like butterscotch so am intrigued. And I loved the story of a lost recipe being found. I will send my sister to your NYC event.

4:35 PM, February 21, 2009  
Anonymous LaurieA-B said...

I made these without the dry milk and didn't miss it; they're delicious. (And I thought the dough tasted FABULOUS.) I used Trader Joe's Unsalted Toasted Pecan Pieces, which worked very well.

6:50 AM, February 22, 2009  
Anonymous Anonymous said...

Hi, Just wanted to let you know that I used to use greased cookie sheets when baking cookies but now I put down some unbleached parchment paper whenever I bake cookies. You just slide the parchment paper off the cookie sheet when the cookies are done and let the cookies stay on the sheet to cool on the counter. Once they're cooled, you just lift them off and throw the sheet away or reuse for another batch. It's easy, it's clean, and you don't ever have to use a spatula and worry about any malformed or broken cookies.

8:10 AM, February 22, 2009  
Blogger lesliepariseau said...

M- A fantastic recipe. One should trust a woman who caroused with the likes of M.F.K. Fisher.

As for the comment about Milk Bar, definitely come over and partake. It's a blessing and a curse to work next door, but it fulfills every dream of salt, sugar and crack-like compounds in bite-sized form.

Just finished reviewing your book. I couldn't put it down. See you in March. -L

11:36 AM, February 25, 2009  
Blogger Jillian said...

Hey Molly! I made a batch of these for my research lab's weekly group meeting and they turned out great. I could not justify buying a giant box of powdered milk, but wanted to get that dairy flavor in it, so I added about 1.5 Tbsp of evaporated milk. They were great. But now they are all gone :(

2:44 PM, February 28, 2009  
Anonymous Anonymous said...

The dried milk may also be there just to boost the protein content.

1:27 PM, March 10, 2009  
Anonymous Shelley Baltz said...

Molly, Just made these cookies. I'm having a hard time NOT eating them. My girls are all over them and I've had to make them stop. I've decided to take them to Nashville this weekend and give some to relatives. I guess it's the nice thing to do. Sometimes love hurts, I suppose. I hate departing with them. Somehow they have to make it through the 2 hour car trip there...hhhmmmm...?!

10:57 AM, March 18, 2009  
Blogger hungry hungry hamster said...

Wow those cookies look amazing!

1:30 AM, March 22, 2009  
Anonymous Anonymous said...

I've used milk powder many times in baked goods. It give the finished product a very tender texture.

3:33 PM, March 28, 2009  
Anonymous Dirk said...

Absolutely love your photography. Very special, very different.

4:49 PM, April 04, 2009  
Anonymous Anonymous said...

Now I have to write again as I come upon you Maury Island Blog- yi yi yikes- I grew up there and still live on Vashon- I have chickens and now wish I could give you fresh eggs. I hardly ever hear anyone specifically say Maury-- they always just say Vashon- how kewl is that? Also another thing; I wish my son could get out to Ballard every day when you open your new Delancy place because he has a lot of experience cooking (now at a Pizza place too)...a lot of serendipity going on as I read your past bogs so I am going to probably end up a pest so I apologize ahead of time but can not promise I can control myself.

Charr


PS Sorry if I spelled the name of your new upcoming place wrong but was afraid I would lose this if I go back to check)

12:13 PM, April 07, 2009  
Blogger C. Lynn said...

According to the Carnation website, dry milk is used in baking to improving texture and browning for cakes, cookies, and breads.

I'm sure you wouldn't miss it.

11:09 AM, June 04, 2009  
Blogger Mama JJ said...

Hi Molly,

FYI, I think you missed adding this recipe to your recipe index. I've made them twice now and am making them again tonight. I know I have a classic on my hands when I keep choosing to make them over all the hundreds of other options...

3:54 PM, July 17, 2009  
Blogger Mama JJ said...

Now that I've made these three times and can call these babes classics, I've finally posted about them. They are so delicious! Thanks for a fabulous recipe!

3:26 AM, October 01, 2009  
Anonymous dual monitor said...

not to sound like Homer Simpson here, but HMMMMMMM... COOOOOKKKKIIES :-)

1:20 PM, September 16, 2010  

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