What to do with melted butter and brown sugar?

[curlyspice]

I am making chocolate chip cookies and accidentally melted my butter instead of softened it.

Now I have 2 c. of brown sugar and 2 c. melted butter mixed together.

I know that cookies *can* be made with melted butter, but I don't want crisp cookies -- I'm really going for soft.

Any ideas on what to make with my sad butter/sugar mixture?

Thanks!

[katecm]

Cheater sticky buns: Put a big dollop in the bottom of a 8inch round pan and re-melt in the oven. Open a package of Pillsbury refrigerated breadsticks. Leave them rolled up and place down in the melted butter and sugar. Bake until JUST done, then flip immediately onto a plate. Don't overcook or the caramel will harden too much. Least fancy sticky buns ever, but crazy delicious.

[sandylc]

I would just charge ahead with your cookies. The brown sugar should take care of the texture. Butter temp is only one tiny element of crunchy/soft, from what I've researched.

[mamachef]

I think if you cook it long enough (firm ball stage) and add enough chopped pecans, you could make something resembling pralines. You'll have to check proportions though and may need to increase the sugar.

[shallots]

Hot buttered rum to finish your next outdoor BBQ that spills over into a chilled evening

Or just make really good oatmeal

[julesrules]

Hmmm... that would be good oatmeal :) Baked oatmeal would work too.
You could also take some and mix with flour to make streusel topping (adding salt and spices as well), which can then be used on muffins, cakes and pies. I've frozen excess streusel before and it keeps fine for a couple of weeks and can be used straight out of the freezer. Here's some discussion of ratios... I think I usually do about 1:1:1.5 myself. Oh and you could add oats too to make a fruit crisp topping, using whatever is in season.

[julesrules]

Forgot to include the link about streusel ratios
http://germanfood.about.com/b/2010/05...

[ricepad]

I use melted butter in my chocolate chip cookies and they're chewy. It's the brown sugar that keeps them soft, specifically the molasses, because it's hydrophilic.

ricepad's Best Chocolate Chip Cookies
Makes 4 dozen plus a few more

14 T unsalted butter
½ C sugar
1 C brown sugar
1 t salt
2 t vanilla extract
1 egg plus 1 egg yolk
2 C plus 2 T AP flour
½ t baking soda
1½ C chocolate chips

Melt 10 T butter until just starting to brown and smell nutty. Remove to a heat-proof bowl and whisk remaining 4 T butter in until melted. Whisk sugars into butter. Whisk in eggs and vanilla. Allow to rest at least 10 minutes, whisking three times during the rest period.

Heat oven to 375F. Mix flour, salt and and baking soda. Mix into rested butter/egg mixture. Add chocolate chips. Using a #60 disher, drop onto pans lined with parchment. Bake one pan at a time for 8 minutes, turning pan halfway through. Remove from oven and allow to cool completely on pan. Eat.

[Chocolatechipkt]

The recipe I use is a little different, but I use melted butter in my CC cookies, too.

You could also make butterscotch brownies.

[weezieduzzit]

Bananas Foster.

[babette feasts]

Upside-down cake.

Toffee.

Caramels.

[curlyspice]

Ooh, your caramel suggestion gave me an idea -- if it works to keep it in the fridge for a bit and re-melt it later, I'm going to make some caramel popcorn.

[escondido123]

Right now the peaches look great, so I vote for a very large peach upside down cake.