Sometimes the title says a lot. Two girls were making different cookies at the same time with me via Skype, getting ready for camping take-alongs. The oldest made the chocolate no-bakes which require bringing ingredients to a boil and undivided attention and a bit of fatherly supervision at the critical time. The youngest made her very first batch of blonde brownies using a recipe* I wrote on a card over 50 years ago. Quick search indicated many variations. In my family the blondies contained only Nestle’s butterscotch chips and were topped with walnuts. The girls used the blended chips and I copied them for this very sweet, chewy, chocolatey, butterscotchy bar cookie.
There’s no photograph of the no-bakes because I didn’t make them. Instead I offer this from the ladybug series:
And this from a certain bee series:
All the somebodies who got some of the blondies I made yesterday morning (while watching Formula 1 race, number two in Austria, thrilling move by Lando Norris at the end) were or will be happy to have one, including the front-line postal workers who I appreciate and a tin to a brother who has no idea it’s in the mail today to him.
Maybe I’ll make the chocolate oatmeal drops this week, since we’re going to get heat in Seattle this week and the oven will not be engaged. If so, a recipe will be posted.
*Blonde Brownies — this recipe is for a 13″ x 9″ pan with parchment, 350 degree oven
Dry ingredients in big bowl: mix 2 cups flour, 2 teaspoons baking powder, 1/4 teaspoon salt and a package of chips. (You choose the chips.)
Wet: melt 1/2 cup butter. Cool a bit and add to 2 cups brown sugar. Stir well. Add 2 eggs and vigorously stir. Then add 1 teaspoon vanilla.
Add the wet to the dry and stir until there’s no visible flour. Pat the batter evenly around the pan with wetted fingers or wetted spatula for ease. Bake 25 minutes. Cool on rack.
Ms Chef in Seattle 