It's Friday and It's too warm out for soup so we have peanut butter cookies instead



I didn't want to make soup today. It was 12 degrees F outside, the windows are open and Little Shack and I spent the afternoon doing some spring cleaning. Soup is for -10 and snow so I think that it's time to put Friday Soup day on hiatus.

There was something else that I did want to make instead of soup. I wanted to make oatmeal cookies today but couldn't find an oatmeal cookie that didn't require something I didn't have in the house. Suddenly, the image of a peanut butter cookie popped into my head. I NEVER make peanut butter anything anymore because all schools, community centres and camps etc are peanut free zones so if you have kids and you live in Toronto, you just don't bake with peanuts. It almost feels like I am making my son a stiff martini when I am baking up a peanutty confection to be honest and I do like to live on the wild side.

I really liked the sound of this recipe from Dolcetto Confections and I had everything on hand, including some coarse sanding sugar to roll them in.
Perfect.
I mixed up the dough and I could already tell they were going to be perfect. I rolled the little 1 1/2 balls of dough in coarse sugar, I lovingly flattened them out with a fork, old school. I put them in preheated oven and set the timer for 7 minutes. After 7 minutes, I rotated the cookie sheets and thought to myself "self, does this oven seem like it's not that hot?"

After the second 7 minutes I open the oven door to find uncooked cookie in a mildly warm oven!
I am not a baker so stuff like this makes me panic and my first instinct was to just take them out and throw them away and forget that this had ever happened but I also really, really wanted to eat a peanut butter cookie. Gluttony won out over pride and I hit the 350 preheat button and set the timer for another 7 minutes. After the 7 minutes, I switched the trays around and set it for another 7. At some point in there the alarm beeped to let me know the oven was now at 350. After the second 7 minutes they seemed like they weren't quite there so I set it for another 4 minutes and by god, by some miracle, they looked pretty done. I let them sit for a few minutes before removing them to a cooling rack and they were fine!

I do NOT recommend you follow my directions and just follow the original recipe and learn from my mistakes. Make sure the you haven't inadvertently hit the wrong button when you set the timer and cause the oven to turn off instead.

The upside is, you KNOW it's a great recipe when I can butcher it like that and it still produces a lovely peanut butter cookie that you are not embarrassed to give to people.

Comments

  1. Liz That Skinny Chick Can BakeMarch 20, 2011 at 11:59 AM

    I love the sanding sugar on top of your cookies...mmmmm. I'd like one, or two, or three...right now!

    ReplyDelete

Post a Comment

Popular posts from this blog

Vietnamese Chicken Meatballs

Image
I have had a serious craving for bun - if you eat Vietnamese food, you know what I'm talking about. A bowl with crisp, shredded romaine lettuce, cold rice noodles, lots of chopped dry roasted peanuts, fresh mint and cilantro, shredded carrots, cucumbers and some sort of sticky, sweet bbq meat that you pour nuoc chom over and then scarf it all down like a maniac because it's so refreshingly delicious that you can't stand it?? Okay, if you don't eat Vietnamese food and don't know what I'm talking about, go find some. Honestly. So my quest today was to make some but I didn't feel like tackling the bbq pork today but The Kid loves meatballs so I thought I would whip up some sort of Vietnamese meatballs out of ground chicken and do a kind of   Bun Ga Nuong . The only thing I was worried about was the sticky, caramelized glaze on the outside when I found this recipe on the Food and Wine web site.  It's from a cook book called Small Bites by Jennifer J...
Read more

Travel Diary : Toronto to Nova Scotia 2021- First Stop, Montreal

Image
 Hello my lovlelies! The family is on our first vacation in almost two years and it's a covid friendly affair. Not ready for international travel, airports and sharing air for 8 hours, we threw our Segway Ninebot Max scooters on the roof of the car and headed east. We stopped in Montreal for the first night, thinking we would just get up early and continue on our way. HAH who is going to bitch about burrata and rose outdoors? Like that was going to happen. I booked us into the brand, spanking new Hotel St Thomas on Sherbrooke, we dropped all of our crap into the ginormous room and hit the road on the scooters. It was a Monday night, which means just about any restaurant I would want to visit is closed so we did the only thing you can do in on a Monday.... we went to Old Montreal and grabbed an outdoor table at Bevo Bar and had a lovely bottle of Rose, some pizza and apps, perfect after a long day of driving. Once we woke up, we all knew we wanted to stay another night so I took ca...
Read more

Sous Vide Pork Souvlaki

Image
I love the idea of pork souvlaki. I love the flavours, I love the charcoal flavour that the grill imparts and I love any meat that gets dipped in lots of tzatziki. What I don't love is dry, leathery meat and, unfortunately, that is almost always the case when people try to cook small chunks of lean meat over the grill. That's where sous vide comes in. I just made my regular marinade and instead of cutting the pork into bite sized pieces, I cut my pork tenderloins into 1" slices and then after 24 hours of soaking in the fridge, I sous vide them before cutting some of the disks into chunks and skewering them (I left half of them as is and grilled the medallions, which worked even better) right before we threw them on the grill for a quick char. I finally have my perfect pork souvlaki - tender, moist (OH MY GOD THAT HORRIBLE WORD AGAIN) and with all the wonderful souvlaki flavours but without the dry, overcooked bits that are almost unavoidable when you grill them fro...
Read more