Matt & BeaU

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Sweet Corn + Butterscotch Cookies

Sweet Corn + Butterscotch Cookies

I promise I'm not just trying to be weird.  I promise I'm not just trying to be weird.  I promise I'm not just trying to be weird.

I'm all about the standard Thanksgiving fare.  Give me turkey and gravy, different kinds of stuffing, cranberry sauce, etc.  I love it all, and will eat it until I feel adequately gluttonous.  This year, though, I thought it would be fun to mix things up a bit. These cookies were my attempt at doing so.  No one cried, or yelled, or told me I wasn't American because I put corn into a cookie.  There were no screams of "socialist!" or comments about how my liberal views of appropriate tThanksgiving cuisine were ruining traditional family values.  So, that was cool.  

Quick profile of these cookies:

  • Chewy because of the corn kernels
  • Super butterscotchy because of the butterscotch morsels
  • Slightly crispy on the outside but not in a weird way
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What:

  • 2 cups all purpose flour
  • 1 cup cake flour
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 T vanilla
  • 1.5 cups butter, softened
  • 2 t baking powder
  • 1 t salt
  • 10 oz butterscotch morsels
  • 2 cups sweet corn kernels

 

 

How:

  1. Preheat oven to 350 degrees
  2. Sift together the flours, baking powder and salt. Set aside.
  3. In a stand or hand-held mixer, beat the sugars and butter on med-high until fluffy, about two minutes
  4. Add eggs and vanilla and beat for two additional minutes
  5. Add the butterscotch and corn kernels
  6. On slow speed, mix in dry ingredients until fully incorporated
  7. Refrigerate for about an hour
  8. Using a Tablespoon measure or a small ice cream scoop,drop the batter onto a prepared pan
  9. Bake for 8 - 12 minutes, or until they begin to brown
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