Chip In

With all the interesting chips to be had nowadays, we get
lots of requests for ideas and recipes to go with these tasty morsels. Here are
some of our favorites:

Butterscotch Apple Blondies

Apples and butterscotch go together very well!

 

1 cup flour

1/4 teaspoon baking powder

6 tablespoons margarine (3/4 of a stick)

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

2 eggs

1 apple, peeled and finely chopped

1/2 cup butterscotch chips

Preheat the oven to 350 F. Line a 9-inch-square baking
dish with foil, leaving a 2-inch overhang on two sides; lightly coat with baking
spray and set aside.

Whisk the flour and baking powder in a small bowl. Melt
the margarine in a medium saucepan over medium heat and cook, swirling the pan
occasionally, until melted. Remove from the heat and whisk in the brown sugar
and vanilla until dissolved; let cool slightly. Add the eggs and whisk until
smooth. Stir in the flour mixture, then the apple and butterscotch chips. Pour
into the prepared pan and smooth the top.

Bake the blondies until the edges are set and the top is
lightly browned, about 25 minutes. Transfer to a rack and let cool completely
in the pan. Lift out of the pan using the foil overhang and cut into pieces.

White Chocolate Macadamia Blondies

You can substitute half the white chips for caramel or
nougat chips to really punch up the flavor!

2 sticks margarine, at room temperature

1 1/2 cups light brown sugar

2 eggs

1 tablespoons vanilla extract

3 cups plus 1 tablespoon flour

1 teaspoon baking powder

2 cups white chocolate chips

1 cup macadamia nuts, toasted and rough chopped

Preheat the oven to 350 degrees F.

Place 2 sticks of the margarine and the brown sugar in
the bowl of an electric mixer fitted with the paddle attachment. Cream the
butter and sugar on medium speed until a smooth batter is formed. While the
machine is running, add the eggs and vanilla extract, until incorporated.

Sift together the flour and baking powder. Slowly add the
flour mixture to the batter and mix on low speed until a dough is formed. Very
gently, by turning the mixer on and then off, fold the chips and nuts into the
dough.

Once the dough is all blended, grease a 9 by 9-inch
baking pan with baking spray and dust with the 1 tablespoon of flour. Pour the
batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes,
or until set yet still moist.

Cinnamon Crinkles

Keep an eye on these as they bake—you want them soft
and chewy.

1/2 cup margarine, softened (1 stick)

1/2 cup brown sugar

1/4 cup plus 2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 egg

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1 1/3 cups flour

8 ounces cinnamon chips

1 teaspoon cinnamon

Preheat oven to 375 degrees F.  Line 2 cookie sheets with a Silpat or
parchment paper.

In the bowl of an electric mixer beat margarine with
brown sugar, 1/4 cup regular sugar, vanilla and egg until light and
creamy.  Sift in flour, cream of tartar
and baking soda. Mix until well combined and batter  is stiff.  
Stir in cinnamon chips.

Combine remaining 2 tablespoons sugar in a small bowl
with the cinnamon.  Using a small cookie scoop or your dampened hands, form balls of batter, approximately 1½ inches in
diameter.  Roll balls in cinnamon sugar
mixture.  Place 2 inches apart on cookie
sheet. 

Bake 8 to 10 minutes. 
Do not over-bake as the cookies will turn dry and brittle.  Cool on wire rack.   Yield: 3 dozen cookies