The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

Giving The People What They Want, Cookies! 

Blaise Doubman 

So, I am a firm believer in asking people via my website, what they want more of and less of. The results of my latest survey surprised me and yet it did not. People want more main dish recipes, side dish ideas, spin-off recipes where you can also make something with the leftovers, lower calorie options and more cookie recipes. Leave it to me to pick the “more cookie recipes” option to give the people what they want, first. Ha! 

The recipes I am sharing here today are two of my newest cookie creations and both are delicious. Both of these cookies were in my Holiday Cookie Tins that I made this year and people raved and raved about them. Both are super delicious and both could not be any easier to make! The Chinese Chews are super fun to make too because as soon as the pan is out of the oven, you get to dive right in with your hands and “destroy” it! Ha! The Butterscotch Cookies could not be any more simple either and are literally only three ingredients. I hope you enjoy these! 

Chinese Chews

3/4 cup cake flour

1 cup white granulated sugar

1 cup finely chopped dates

1 cup finely chopped pecans

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs, beaten

Powdered sugar, for rolling

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray. 

In a large bowl, combine the cake flour with the white granulated sugar, chopped dates, chopped pecans, baking powder, salt and beaten eggs. Spread this mixture, evenly, into the prepared pan.

Bake, in preheated oven, 35-40 minutes, until brown and firm.

While still hot, dive in with a spoon, scooping out tablespoon size balls and carefully roll them into a ball. Roll them in powdered sugar and place them onto a piece of parchment paper.

Allow to cool completely before enjoying. 

Butterscotch No Bake Cookies

2 packages of butterscotch chips

1/4 cup smooth peanut butter

4 cups corn flakes 

Start by lining a large baking sheet with parchment paper. 

In a large microwave safe bowl, melt the butterscotch chips with 1 tablespoon of solid vegetable shortening. Depending on your microwave this could take anywhere from 1-3 minutes. Remember to take out, check and stir every 30 seconds.

Once melted, stir in the smooth peanut butter. Microwave, if needed another 30 seconds or so, just to melt the peanut butter

Add in the corn flakes and stir carefully, being sure that you have a gentle hand about it. Do no crush and turn them into dust. 

Drop tablespoon size amounts onto a large parchment covered cookie sheet. Leave for around 30 minutes and they will be firm and delicious. Enjoy!

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