These cookies are totally worthy of eating in the serving size of "big stack", too. They're salty, sweet, nutty, crunchy, chewy, and butterscotch-y. They also have one slightly unusual ingredient --
cornmeal. Grainy isn't a description I would necessarily think of as a good descriptive for most foods, but these cookies have just a hint of that cornmeal texture and it's totally positive and intriguing.
I am totally in love with these because they are my own little ode to caramel corn. When I lived in Chicago there were a few Garret's popcorn shops scattered through downtown. They made fresh caramel corn and you could smell it over everything else in the city from blocks away. They almost always had lines out the door. I never went in and got any, but I will never forget that sweet smell. These cookies smell a lot like that popcorn so I think they were meant to be.
Caramel Corn Cookies
makes about 60 cookies
Print me, Please!!!
1/2 cup vegetable shortening
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup dark brown sugar
1/2 cup cornmeal
1 tsp baking soda
1 tsp salt
1/4 cup honey
1 Tbsp vanilla extract
1 3/4 cup flour
One 11 oz bag butterscotch chips
1 cup chopped, salted peanuts
Preheat the oven to 350°. Line a baking sheet with parchment paper; set aside.
In a large bowl, beat the shortening, butter, sugars, and cornmeal on medium speed until very light and fluffy, 2 to 3 minutes. Add the baking soda, salt, egg, honey, and vanilla; beat until combined. Reduce the speed to low and add the flour until just combined. Stir in the butterscotch chips and peanuts.
Scoop the batter onto the prepared baking sheet by heaping teaspoons, keeping them at least 2" apart. Bake for 8-10 minutes, or until light golden brown. Let the cookies cool on the baking sheet for 2 minutes before moving to a wire rack to cool completely. Store in a covered container up to 3 days.