Why yes, you can save your brown sugar! It goes like this: simply put a slice of fresh bread in with your brown sugar overnight. Revisit in the morning, and proclaim with shouts of joy that your brown sugar is baking worthy again.
But Robyn, what if I'm like you and I've already started creaming the butter before realizing that my brown sugar is no good?
There's an immediate solution for that too! For each cup of brown sugar you had needed, subsitute it with a cup of granulated sugar and one tablespoon of molasses. The molasses will smell a bit of strong, but I promise that once all of the ingredients are mixed, there's no taste difference at all.
1 cup softened butter
3/4 cup white sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla
2 cups all purpose flour
2 1/2 cups oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups chocolate chips
Preheat oven to 375 degrees F.
In a large bowl, cream together butter and sugars. Beat in eggs one at a time, then stir in vanilla. In a seperate bowl, mix together flour, oats, salt, baking powder and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips.
Drop by round teaspoon onto ungreased cookie sheets. Bake for 9-12 minutes, depending on the size of your cookies.
Feel free to doctor these cookies to your liking. Add more or less chocolate chips (I use -gasp- only about 1 cup), use different kinds of chips, add some nuts, raisins, etc. Most importantly, eat copious amounts of raw cookie dough and lots of straight-from-the-oven-cookies.