The cookies are delicious! (I make them gluten free)
2 2/3 cups flour
(I use Pamela’s Gluten Free flour http://pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix if you use Pamela’s don’t add the baking soda and salt to the recipe. )
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 cup sugar
1 cup brown sugar
1 cup butter (melted)
2 large eggs
1 tbsp. organic vanilla extract
2 tbsp. sugar and 1 tsp. cinnamon, mixed together and sprinkled on top after dough is poured into pan
Mix dry ingredients. Pour the rest into the bowl and stir well. Pour into greased 9×13 dish. Bake in 350 degree oven for 30-35 minutes or until done. Take out of oven and cool for at least 15 minutes.
Sprinkle chocolate chips on to taste! Add layer of pure wonderful ice cream, something rich like Haagen-Dazs, then then a layer of caramel and a few chocolate chips. Oh my goodness, this is mouth- watering.
You can double the cookie recipe and make a Blondie ice cream sandwich.
The caramel is left over from a caramel pecan cake I made a month earlier. I always double the filling recipe(caramel) and save some for for Blondie’s. The caramel in this recipe is made with goat milk, you can use regular if you want. I use goat milk because dairy intolerant people most often can have goat milk. . http://sharonglasgow.com/2012/06/caramel-pecan-cake