In case you missed it or aren't a regular reader like my husband and son are forced to be, I'm doing a cookthrough of:
So far, so good. Nothing has sucked and this cookie recipe is no exception. It's just shot to the very top of my peanut butter cookie list. The edges are light and crisp and the center is chewy. This is just how I like 'em.
You'll find this recipe on page 35. It didn't call for chips, but was a suggestion, so I added them because -- duh -- chocolate. It called for 1/2 cup, but after mixing, I could barely tell there were chips in there so I added another 1/4 cup. I also didn't let them cool for the full 10 minutes on the pan. They didn't seem to need it. Also, I rarely ever cook with parchment paper, which it called for. This is a really fatty cookie recipe, so since my pan is already nonstick, I didn't want to waste the paper. That stuff is expensive.
Here is a look at the batter. I don't know why I always post pictures of batter, but it's kind of helpful to know what it's supposed to look like. Sometimes vegan batters look a little different than nonvegan ones I was used to baking, so if I know what a batter should look like, it will keep me from making "corrections" like adding more liquid or flour before baking.
I also did not mash them down with a fork since there were chips. I might have gone ahead with this step if I'd made them without chips, since I do like the little criss-cross marks. They spread and puffed up, and then as they cooled, they sunk into the shape you see here.
The recipe made well over the 2 dozen it stated. I finished with a whopping 5 and a half dozen cookies. I have this problem a lot and I don't think it has to do with my cookie size, really. I mean, that pan usually cooks 15 at a time and I did 12 at a time this time. I guess the chips added to the bulk, but seriously, this is a recurrent problem I have even when I am using my scooper for uniformity.
I am not the only one to make these cookies and live to tell the tale:
- The Pink Vegan
- Vegan: To Be or Not to Be - adapted to be gluten free and made with sunflower butter instead of peanut butter
- Healthfully Ever After - she paired them with a banana soft serve to make an ice cream sandwich
- Baker Geek - made your standard way with criss-cross
When I make a recipe I always like to find others who have made it, too, and link there so that you can see several examples of what it is supposed to look like or what mistakes others have made that you might be able to avoid.
This entry is part of the: