Comfort Food For A Tropical Storm
While waiting for Tropical Storm Isaac to figure out just how much damage he cared to do in our area, I decided to spend some time doing what I love the most on a rainy day…baking. I know I have been baking a lot with chocolate and nuts lately and I came to the conclusion that a rainy, dismal day needs comfort food.
That is not to say that chocolate and nuts are not comforting, because of course they are; but something about a nice, warm Brown Sugar Cookie sounded so enticing.
One itty bitty problem…I had never made a Brown Sugar Cookie before and I could not recall seeing a recipe for one. I searched in a favorite old standby cookbook, Thoughts for Buffets.
I ultimately found a recipe for a bar cookie with pecans and I played from there. The end result is an incredibly easy to make cookie that practically melts in your mouth. I actually posted a message on Facebook, begging friends to come out in a tropical storm to pick some up, because I could not stop eating them.
Isaac left us very, very wet with storms that seemed to last forever. However, I am most thankful that this was all Isaac gave us. I also appreciate the opportunity to have weather that inspired a comforting, delicious cookie.
| Brown Sugar Cookies | | Print |
- 16 tablespoons (2 sticks) unsalted butter
- 2 cups light brown sugar
- 2 eggs, beaten
- 1½ teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4-6 tablespoons turbinado sugar
- Preheat oven to 350°. Line 3 baking sheets with parchment paper and set aside.
- Place butter and brown sugar into a large microwaveable bowl. Microwave until the butter is melted. Stir until completely blended. Set aside until cool, about 10-15 minutes.
- Add in eggs followed by vanilla. Lastly, blend in flour, baking powder and salt.
- Use a 1½ teaspoon cookie dough scoop to scoop the batter onto the prepared pans, leaving about 1½” between cookies as they will spread. Sprinkle tops with turbinado sugar.
- Bake at 350° for 10-12 minutes, rotating the pans top to bottom and front to back halfway through. Cool on pans.
I made these cookies today to take to a concert to hear Broadway music performed by the Cleveland Orchestra. What a special evening. The added joy of the night were these cookies. When we got to our seats I offered the cookies to our friends as well as the people next to us. This woman whom I had never met flipped over them. She immediately wanted the recipe. I tried to write down what I could remember and fortunately got her email address so I could send it to her. She loved them as did all of us. I did make only a half a recipe but will never make that mistake again. A full recipe is definitely a must!!!!
Thanks so much Nancy. You made my day!
Awesome! Just made them. A new favorite.
Thanks so much Cindy.
These are delicious!!! Each bite has me savoring that divine buttery/brown sugary taste. Now, I have a question. What should the final consistency be? Crisp all the way through or crisp on the edges, softer in the middle? I baked the first batch for 10 minutes and thought they would be like your butter cookies in that they would get firmer, as they cooled. But, they didn’t seem to do that. So, I baked the next two batches for 12 minutes and they were crispier all the way through. I ended up freezing the first batch and when I ate one out of the freezer (yes, they are contagious) and, obviously, it was hard, it was wonderful. I know you, always, say it’s how you prefer it but can you please tell me the consistency of yours after you took them out of the oven. Thank you.
I know you will not love this answer, but the reality is that I truly love the cookies both ways. I bake some longer and some shorter depending on my mood.
I hope you do the same!
What is really interesting is that I froze some, so I wouldn’t eat them but that turned out to be futile. I ate them, directly, from the freezer and they were fabulous! A friend of mine ate them with me and loved them that way. So, I guess you are right: anything goes! Everyone, who has eaten them, has said they were just wonderful.
I am also a lover of cookies right out of the freezer. My problem is often having the patience to wait until the cookies come up to room temperature.
I have made these cookies three times. So easy and delicious . Brought them to a dinner party and they were gone within minutes. Nice thing too is I usually have all the ingredients do I don’t have to make an extra trip to the grocery store!
I hadn’t thought about
freezing them. I think I will do so next time I make them.
The perfect cookie!
Thanks Tammy! I love reading this!