Prep 25 mins
Cook 30 mins
This recipe was printed a few years ago in the Milwaukee Journal along with other recipes with unusual ingredients. I'm known for bringing in cookies to work fairly regularly and I tend to bring these cookies on April Fool's Day. Many people can't figure out the secret ingredient. I think they taste OK, but have a bit of a garlic aftertaste. People who like garlic really enjoy them. I've had requests to bring them to work more often than just on April Fool's! I've noticed my coworkers in Arizona like them a lot more than coworkers in Wisconsin did...
- 10 garlic cloves
- 1⁄2 cup honey
- 1 cup butter or 1 cup margarine, room temperature
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (12 ounce) bag butterscotch chips
- 1⁄2 cup pecans, chopped
- Drop garlic cloves in boiling water for 5 minutes.
- Peel, then finely chop and soak garlic in honey for 20 minutes.
- While garlic soaks, cream butter, sugar, eggs and vanilla.
- In another bowl, combine flour, baking soda and salt, then add to creamed mixture.
- Preheat oven to 375 degrees.
- Stir butterscotch chips and nuts into batter.
- Drain garlic and discard honey.
- Add garlic to batter and blend well.
- Drop dough by heaping Tablespoons onto ungreased baking sheets about 2 inches apart.
- Bake until lightly browned, about 8 - 10 minutes.
- Remove from pan and cool on racks.
I made this recipe for a garlic themed dinner party I was attending. I followed the recipe except substituted chocolate chips for butterscotch. The garlic was pretty subtle but added a nice hint of savory- an unexpected twist- to an otherwise favorite classic. Be sure to blend well!