Caramel Corn Cookies

makes about 60 cookies

 

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 egg

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.

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