I fail at reading

I saw this recipe and thought it'd be the perfect one to do. I have tons of dark brown sugar that's been waiting to be used (and getting clumpier by the day..I'll have to remember to store dk brown sugar better from now on o_o) and lots of butter of course! This looked quite simple and easy to throw together so I thought it'd be no biggie to do this on a laid back Friday.

Of course things don't always turn out as planned...The dough was incredibly sticky, as warned in the recipe, but probably due to my incredibly lame log-making skills, I couldn't get the dough to form a nice log. I ended up chilling the dough in the fridge for half an hour before turning it out onto parchment paper to shape, but that half hour didn't really help with making the dough more workable. I wound up first chilling one large log in the freezer for a couple of hours and then cut that log in half and made two smaller logs and chilled those overnight. I can tell you this dough does not get hard. Even after an overnight rest in the freezer, it was still rather soft to the touch and warmed up really quickly once taken out. I also found that 10 minutes at 350 was much to long for my poor cookies...and then subsequent testings at different temps and times somehow did not produce the pretty golden cookies that were pictured on the baking bites site ;__; So then, I finally went back to check the recipe, and lo and behold I mixed up baking powder with baking soda -_-;; One thing to say though is that even though they all turned out really brown and did not look too appetizing...they were still delicious. That's a testament to the flavor of these cookies!



Look out for a subsequent test with baking powder rather than baking soda...it'll be coming in a couple of weeks!

and here's the recipe if anyone wants to um..replicate my failure..

Butterscotch Thins
adapted from Baking Bites

1 cup all purpose flour
2 tsp baking soda
3/4 tsp salt*
1/2 cup salted butter
1 1/2 cups dark brown sugar
2 large eggs
2 tsp vanilla extract

1. Whisk together flour, baking powder and salt in a small bowl and set aside.

2. In a medium bowl, cream together butter and sugar until mixture resembles wet sand. Beat in eggs, one at a time, followed by vanilla extract. With the mixer on low speed, or working by hand, blend in flour mixture until no streaks of flour remain.

3. Chill dough in the refrigerator for at least half an hour.

4. Transfer dough, which will be very sticky, to a large piece of wax paper and roll it up into a log.

5. Freeze for at least 1-2 hours.

6. Cut log in half to form two smaller logs. Freeze logs for at least 1-2 hours or overnight.

7. Preheat oven to 350F and line a baking sheet with parchment paper.

8. Cut dough into slices no more than 1/4-inch thick and place on prepared baking sheet, leaving plenty of room for the cookies to spread. These cookies spread to about 2x their original size.

9. Bake for about 7 minutes, until cookies are a nice dark caramel color. For crispy cookies, increase the baking time by a minute or two.

10. Cool for a minute or two on the baking sheet, then transfer to a wire rack to cool completely.

11. Cookies should be cooled completely before eating (otherwise they might stick to your teeth) and can be stored in an airtight container.

*use less if you prefer weaker salty taste or go with the original recipe's 1/2 C unsalted butter and 1tsp salt. I had lots of salted butter I needed to use so I chose to use salted butter instead