There are flavor combinations that last the test of time. Inexplicable, sure. Utterly incredible and defying all rationale, yup.
For me that combination, held in time like Hans Solo frozen in a block of carbonite is butterscotch, chocolate chip, coconut and walnuts. Hello, sugar coma amazingness.
Wait a tick, let’s reflect on Megan (ie: me) making a Star Wars reference. Someone please hold me.
Around Christmas time every year since the dawn of my time, my mother has made the Eagle brand 7-Layer Magic Bars. They make an appearance on the snacking table of many warm holiday parties around the country, spreading their own brand of cheer and causing the consumer to lose grasp and all worldly sense of portion control. It happens.
But sadly, they don’t transport nearly well enough to ship cross country to those who’s supply of these bars is limited. This is where their transformation comes in. The morphing from bar to cookie causes one to raise an eyebrow, but solidifying their essence in the dough of an otherwise ordinary chocolate chip cookie made these perfect for transporting holiday cheer near and far.
Now, they’re just not sure if they’re a bar or cookie. Hence, Identity Crisis Cookie.
Tagline: They think they’re 7-layer bars…
A batch of these beauties was shipped to three wonderful bloggers as part of the Great Food Blogger Cookie Swap, and I’m happy to hear they were a hit with them as much as they were a hit in my house, with me, Ben and Huck. Yes, even Huck got a little piece of cookie. It’s Christmas time, the pup gets spoiled.
650+ bloggers volunteered to spread holiday cheer with other bloggers around the country and holy crap was it a massive success. In the process of giving and recieving I met six wonderful women and ate three dozen wonderful cookies. Of this my jeans do not approve.
Meet my new friends here:
I sent these bad boys to these good girls:
And I received holiday deliciousness in carb-form from:
With the cookie base that goes into my chocolate chip cookies, I knew these would be a snap. One the oven was preheated to 300, yes only 300 – all of the dry ingredients were combined seperately into three bowls, flour, baking soda and salt in one. Sugars into another and chips, coconut and nuts into a third – they were all then added into the mixer for a final combine.
Will someone please tell me that I”m not the only one who lives to see their brown sugar come out of a measuring cup intact? I love it!
In goes the fixins. Dang I wanted to just devour this as-is. But I showed great restraint. Mostly.
And who doesn’t love dough out of the bowl? C’mon, you’ve got to be fibbing if you don’t take a spoonful out now and again.
And one by one each pan was baked low and slow, packaged and shipped to three deservings chicks. And with a few extra left over, Ben was able to swipe one or two. He didn’t think I’d notice. But I did. It’s butterscotch, chocolate and coconut after all!
So, here’s to one year down and looking ahead to next year’s cookie swap!
~ 2 ¼ cup All Purpose Flour Preheat oven to 300F. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a stand mixer, mix together butter and sugars on medium until light and fluffy. Beat in eggs, one at a time. Mix in vanilla extract. Add in flour mixture ½ cup at a time. Beat until just incorporated. Lastly, beat in chips, coconut and walnuts. Once combined, let refrigerate for about 20 minutes. Dollop onto un-greased cookie sheets baking low and slow for 18-21 minutes, depending on your oven.
~ ½ tsp Baking Soda
~ ¼ tsp Salt
~ 1 cup Butter
~ 1 cup Brown Sugar
~ ½ cup White Sugar
~ 2 eggs
~ 2 tsp Vanilla
~ 1 cup Semi-Sweet Chocolate Chips
~ 1 cup Butterscotch Chips
~ ¾ cup Flaked Coconut
~ ¾ cup Chopped Walnuts
~ 2 ¼ cup All Purpose Flour
Preheat oven to 300F. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a stand mixer, mix together butter and sugars on medium until light and fluffy. Beat in eggs, one at a time. Mix in vanilla extract. Add in flour mixture ½ cup at a time. Beat until just incorporated. Lastly, beat in chips, coconut and walnuts.
Once combined, let refrigerate for about 20 minutes. Dollop onto un-greased cookie sheets baking low and slow for 18-21 minutes, depending on your oven.