Sometimes mistakes turn out to be great and this was one of those recipes! I had been wanting to make these cookies every since early December when I debating between recipes for my work’s cookie exchange. I thought maple and butterscotch was such a unique combination but it would definitely be good and it was.
Madeline helped me make them but we had a little problem. I couldn’t roll them into balls! They just wouldn’t stick together…so the next thing I could think of was to make a big cookie bar. Out came the square cake pan and away with the cookie sheets. It worked out great and the bars were thick and delicious. They are really rich, so a little bar goes a long way!
2 1/4 cup flour
1 tsp baking soda
2 tsp ground cinnamom
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1 cup brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup pure maple syrup
6 ozs butterscotch chips
granulated sugar for sprinkling top of bar
Preheat an oven to 350 degrees. Line a square baking pan with parchment paper; set aside.
In a medium bowl, beat together the brown sugar, oil and maple syrup. Add the egg and beat until combined. With the mixer on low, gradually add in the dry ingredients. Stir in the chocolate chips. The mixture wil lbe crumbly.
Pour the mixture into the baking pan and press down to combine. Sprinkle the top with granulated sugar. Bake for 25-30 minutes or until center of bars is set and firm. Cool completely on a wire rack. Cut into bite sized bars.
Source: Adapted from Sugarcrafter