I hate wind. I hate it, more than I hate raw onions, midterms on Monday, and freshmen.
And when it's rainy and windy, oh hell no.
That was the weather situation here in Berkeley for all of last week. My umbrella flipped inside-out at least five times and was rendered useless, my rainboots got holes in them, making my 2 layers of socks drenched in rainwater, and I'm pretty sure that the only way to get to school would be via ark.
So I decided to skip my Thursday class (and subsequently, my Friday one, but for different reasons), and bake cookies instead - best decision ever.
Initially, I was going to go old-fashioned with chocolate chip. But then I found some semi-exotic ingredents and put those to use, resulting in a butterscotch chip-macadamia nut cookie. And just for kicks, I browned the butter to up the nuttiness factor. While I didn't toast the macadamia nuts, I suspect they would taste delicious that way.
1 stick brown butter
1 cup brown sugar
2 Tbsp milk
1 tsp vanilla
1.75 cups AP flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt
1/2 cup chopped macadamia nuts
1 cup butterscotch chips
Preheat oven to 350 degrees. Place parchment paper on a baking tray, or grease well. Brown the butter, and set aside to cool.
Once butter is at room temperature, beat it with the sugar until light and fluffy. Beat in milk, egg, and vanilla. Add all dry ingredients (except for nuts and chips) and beat only until just combined.
Stir in macadamia nuts and butterscotch chips. Refrigerate for at least half an hour for easier handling. Scoop out 1-Tablespoon portions onto prepared baking sheet.
Bake for 9-12 minutes or until golden. Let cool on wire rack before serving.