Appreciating the Little Things & a Recipe for Bailey’s Butterscotch Cookies
This is absolutely one of my favourite times of year, but it’s also the most emotional. I seriously turn into Ron Burgundy in a phone booth from mid-November to mid-January {I’m in a glass case of emotions!}. There are obvious reasons, of course; one being that we’re all frazzled and worn out from shopping, going to parties, and pretty much going non-stop for the entire season. Second, it’s a ridiculously happy time of the year. We’re constantly surrounded in loved ones, enjoying delicious, seasonal food and drink, and just taking in the general cheer that is pouring out from everything and everyone — well, everywhere.
As recent events have proved to us, it’s about time we ditch the frazzled part, and focus on the ridiculously happy part. Set aside all of the things that are staring us in the face {work, getting all of our shopping done and wrapped up, the general hustle and bustle of every-day life}, and take some time to think about the little things.
To appreciate them.
So today, I will keep it short. There’s a cookie recipe below, and trust me, they’re tasty little treats.
They’re full of butterscotch chips and Bailey’s and just a hint of chocolate. They go perfectly with a glass of milk… or a mug of coffee… or a shot of Bailey’s… or all of the above.
They are also perfect when enjoyed with a game of Scrabble, or while flicking through old photographs, or when they’re tucked away in pockets only to be taken out when bellies start grumbling during a snowy winter walk. Sounds like a nice break from the ordinary, doesn’t it?
Now excuse me… I have cookies to eat {and a game of Scrabble to finish}.
Bailey’s Butterscotch Cookies
Makes 18
Ingredients:
½ cup whole wheat flour
¾ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon sea salt
1 tablespoon cornstarch
1 tablespoon cocoa powder
¼ cup unsalted butter, softened
¼ cup granulated sugar
¼ cup golden brown sugar
1 tablespoon skim milk
1 large egg
1 teaspoon pure vanilla extract
3 tablespoons Bailey’s
½ cup butterscotch chips
Instructions:
1. Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper; set aside.
2. In a medium-sized bowl, whisk flours, baking soda and powder, salt, cornstarch, and cocoa powder. In a large bowl, beat butter with an electric mixer on medium until light and creamy — about 2 minutes. Add sugars and beat for another minute; scrape down sides, and add milk, egg, vanilla, and Bailey’s, and beat until smooth.
3. Pour the dry ingredients into the wet ones and mix on low speed for about 30 seconds. Stir in Butterscotch chips.
4. Drop walnut-sized mounds of the cookie dough onto the prepared sheets, about 1 inch apart. Bake, one batch at a time, for 10–12 minutes, or until cookies are slightly firm to the touch. Cool completely on a wire rack and store at room temperature in an airtight container for up to one week.
