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Sweet Johns

February 2, 2014

Hi friends! How has your weekend been?

We’ve had a good one over here—we relaxed on Friday night and watched the final four (FOUR!!!) episodes of Breaking Bad.   I’m a little ashamed to admit that, but man, once we got started, we just had to finish it!  It was SO good, but in a way I’m also really sad that we blew through it so quickly—what will we watch now?!?  Gotta find a new show.  Sigh. #yeahbitch

Anyway, after our less-than-active Friday night, we needed to move on Saturday.  We headed to a Body Pump class at the Y.  I’ve been going to those classes more and more, and I really like them.  I’ve blogged before about how much easier it is for me to do cardio than weights, so going to a class that is basically all lifting is really good for me—it forces me to work my muscles in a way that, frankly, I’d pretty much just avoid if it were up to me, ha.  I talked Ryan into going to the class with me, and he liked it too.  Time to get buff for summer. 

On Saturday evening, we had a housewarming party to attend, so I pulled out the ol’ standing mixer and whipped up a batch of cookies:

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When I was in high school and college, I worked at a vegetarian restaurant/bakery called Earthereal.  Earthereal has since closed (which I wrote about here—baby Sophie alert!), but their delicious cookies will always have a place in my heart!  My favorite of all their cookies were the Sweet Johns—filled with butterscotch chips, white chocolate chips, and pecans.  YUM.

I did my best to imitate Earthereal Sweet Johns with these cookies…alas, these were delicious, but they still weren’t the same.  I guess you just can’t beat the original.  Winking smile 

Homemade Sweet Johns:

2 cups flour

1 Tbsp cornstarch

1 tsp baking soda

1 tsp kosher salt

3/4 cup butter, room temperature

1/2 cup dark brown sugar

1/2 cup granulated sugar

1 egg

1 Tbsp vanilla

1/3 cup each butterscotch chips, white chocolate chips, and chopped pecans

Directions:

Heat oven to 350.

In a mixing bowl, combine flour, cornstarch, baking soda, and salt.  Put aside.

In a standing mixer bowl, cream together the butter and sugars until smooth.  Add egg and vanilla and beat until combined.

Slowly add flour mixture to butter mixture until dough forms.  Add chips and nuts and mix by hand until all of the mix-ins are incorporated evenly through the dough.

Drop dough by the tablespoon (I made my dough mounds bigger, but it’s up to you how big you want your cookies) on non-stick or silpat baking sheets.  Bake for 10-12 minutes, depending on the size of your cookies.

Allow to cool on baking sheets for 5-10 minutes before transferring to cooling racks.

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Eat.  Enjoy.  Talk about how much you miss Earthereal.

I think it’s going to rain later today, so we’re going to try to get outside while it’s still clear.  Hope you have a great Sunday!

2 Comments leave one →
  1. itzyskitchen permalink
    February 2, 2014 4:34 pm

    Wahoooo! Glad yall are loving pump!!! Those cookies look amazing. Great texture

  2. Patti permalink
    February 2, 2014 5:09 pm

    Oh how I love a good cookie. These look yummy

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