Brown Buttercrunch Cookies

Mrs. Fields, you made it look so easy.

We expected Brown Buttercrunch Cookies to be relatively simple. We've made a similar recipe before (minus the chocolate) and, although messy, there isn't a whole lot of effort involved. Oh boy. This recipe involved a a few extra steps, a bowlful of frustration, half a roll of wasted wax paper, and sheets of cookies that ended up in the trash. 

Don't worry, we promise you a happy ending. 

11 edible cookies emerged from the chaos.

The recipe is from Mrs. Fields "Best Cookie Book Ever."

Cookies:

1/2 cup butter, softened

1/2 cup corn syrup

2/3 cup packed brown sugar

1 cup old-fashioned oats

3/4 cup all-purpose flour

1 teaspoon vanilla extract

• Preheat oven to 375 F. Line cookie sheets with parchment paper (more on this later...)
  
• In a medium-sized pot, melt butter, corn syrup, and brown sugar over medium heat, stirring constantly until sugar dissolves. Increase heat to high and bring to a boil. Remove pot from heat and stir in remaining ingredients. 
  
• Bake cookies one pan at a time. Drop dough by 1/2 teaspoons (they spread a lot) onto lined cookie sheets. 
  

All of the above was done with ease: 

   

• Bake for 8 minutes or until cookies begin to brown.
  
• Let the cookies cool for a minute or two before rolling.
  
• Roll cookie around a pencil or wooden spoon handle, creating a tube. If cookies cool too much, pop them back in the oven for a few seconds. 
  

... and then disaster descended upon the darkening kitchen (okay, dramatic - but the sun really had set).

The cookies STUCK. There was NO getting these cookies off the waxed paper. 

Attempt 2. We tried greasing the waxed paper a little. No luck. They were stuck.

Attempt 3: Aluminum foil. They still stuck. 

Attempt 4: Greased aluminum foil. Success!!!! All 11 cookies made it off the tray! 

Further reflection and a Google search led to an A-ha moment: wax paper is NOT the same as parchment paper. Who knew?!

      

Chocolate glaze:

1/4 cup heavy cream

6 oz (1 cup) chocolate chips

2 teaspoons light corn syrup

• Heat cream in small pot... remove just before it boils. Stir in chocolate chips and corn syrup. Cover and let stand 15 minutes, or until chocolate has melted. Gently whisk until smooth.
• Dip cooled cookies into the chocolate glaze. Put in the fridge to set.