Butterscotch trailmix cookies

I miss summer.  I miss, miss, miss it.  Sure, I live in Oakland where it doesn’t snow or ice storm or drop below 40 degrees.

But I want swimming and bare shoulders.  I want warm night breezes and cemetery picnics.  I at least wanna be able to hike without my fingers and toes going numb.

So we have a few options to get us through the next few months before fruit and flowers and sunshine and shorts weather returns.  If you are a disciple of summer like I am, then you will be flying away to Thailand next week to visit your best friend.  The temperature in Bangkok today? 80 degrees.  For the rest of you, these trailmix cookies will help.

Doesn’t this picture *feel* like summer?  I’d like to tell you that these cookies taste like fireworks and frisbees and cold beers on the beach.  But they don’t.  THEY TASTE BETTER.

This recipe is the standard, delicious chocolate chip recipe from Cook’s Illustrated, adapted by Butter Baking blog, but with butterscotch chips and trailmix instead.  They are soft and chewy and sweet and salty and god-damn delicious.  

Butterscotch Trailmix Cookies

adapted from Butter Baking

Ingredients:

2 C. + 2 Tbs. AP flour

1/2 tsp. baking soda

1/2 tsp. salt

6 oz. butter (1 1/2 sticks), melted and cooled until warm

1 C. packed light or dark brown sugar

1/2 C. white sugar

1 egg

1 egg yolk

1 tsp. vanilla extract

1/2 C. butterscotch chips

3/4 C. trail mix (whatever type your heart desires! mine had: raisins, cashews, cranberries, almonds, sunflower seeds and pepitas)

Directions:

Mix together the dry ingredients in a small-ish bowl and set aside.

In a larger bowl, mix sugars and butter together. 

Add egg, egg yolk and vanilla to sugar butter bowl.  Mix all wet ingredients til well combined.

Add flour mixture to wet ingredients and mix until just combined.

Add chips and trail mix.

Refridgerate dough 30 mins (not much longer or it gets pretty hard) and preheat oven to 325 degrees.  

Scoop out dough and roll in your hands to make balls approximately 1.5-2 inches in diameter.  To give them a “bakery-made” look, you then tear the ball in equal halves, flip the torn sides to the top, and rejoin the pieces at the base.  Leave the jagged side up and place on parchment-lined baking sheets. 

Bake 12-14 minutes, rotating trays half-way. 

Enjoy!