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zdashamberI went looking for my Spicy Hermits recipe (the cookies that smell like ACNW! and that's a good thing) and it wasn't in the drawer, so I backed up to the Chocolate Peanut Butter Chip cookie recipe. It occurred to me, though, that unlike the Spicy Hermits recipe I think I only have one copy of the Chocolate Peanut Butter Chip cookie recipe, so it's something of a precious endangered resource. The answer is, of course, as it always is: put it on the internet.
From Allrecipes, submitted by Marie, retold by Madeline just now
2.5 cups flour
.5 teaspoon baking soda
.25 teaspoon salt
.5 cup unsweetened cocoa powder
...
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
.75 cup white sugar
3 eggs
2 teaspoons vanilla extract
12 oz peanut butter chips (which come in 10 oz bags, so balance that as you would)
1. In a largish bowl, whisk together the flour, baking soda, salt, and cocoa. Set aside.
2. Preheat the oven to 300 F (150 C).
3. Lay out everything else ready to hand. Open the bag(s) of chips, pour the vanilla into the measuring shotglass, have a trash can ready for the butter wrappers. Because you're going to have to do all the mixing with your hands because your roommates somehow crushed the beaters of your electric mixer two years ago and apparently that kind of thing is impossible to replace. So your hands will get all gloppy.*
4. In a large bowl, cream the butter, brown sugar, and white sugar together until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Gradually blend in the dry ingredients until just moistened, then stir in the peanut butter chips.
5. Pinch off spoonfuls and drop onto cookie sheet. On teflon cookie sheets, it makes no difference if you grease the sheet or not. Bake until the cookies look not-wet on top, or browner at the bottom edge, or you smell burning... 15-20 minutes. Remove cookies to cool on a wire rack.
*Step 3 may not apply if you live in a house where you can rely on your electric mixer being unsmashed. If step 3 does apply, pinching off little pinches of butter from the end of the stick into the sugar seems to be a good way to mix it in pretty consistently. However, your hands will certainly get all gloppy in step 5 anyway, because who the hell can get cookie dough globules off a spoon in any kind of consistent way? Seriously.
Makes 4 dozen (48 cookies). RLY.
Cookies are very cake-y and rich, so you'll want to make them smallish. They keep well, and make a pretty good breakfast. Because they are more spherical than most cookies (never melting down flat) they travel well, too. Interestingly, these cookies do not seem to have bottoms that are browner than their tops; their bottoms are nearly always the same shade as the rest of the cookie, so they look rather professional.
(The cookie in the picture above has some carmelizing on the back because I threw in a few white chocolate chips to make up the difference, and white chocolate chips melt like crazy.)
Nice recipe because if you bake, and happen to have bought bags of peanut butter chips on sale, you have everything necessary for the recipe all the time just lying around the house never going bad. (Because you buy butter on sale and keep it in the freezer so it doesn't pick up weird scent/tastes from the fridge, right? Right.) Except the eggs, but everyone else seems to have eggs all the time, so that's probably an idiosyncratic thing.
From Allrecipes, submitted by Marie, retold by Madeline just now
2.5 cups flour
.5 teaspoon baking soda
.25 teaspoon salt
.5 cup unsweetened cocoa powder
...
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
.75 cup white sugar
3 eggs
2 teaspoons vanilla extract
12 oz peanut butter chips (which come in 10 oz bags, so balance that as you would)
1. In a largish bowl, whisk together the flour, baking soda, salt, and cocoa. Set aside.
2. Preheat the oven to 300 F (150 C).
3. Lay out everything else ready to hand. Open the bag(s) of chips, pour the vanilla into the measuring shotglass, have a trash can ready for the butter wrappers. Because you're going to have to do all the mixing with your hands because your roommates somehow crushed the beaters of your electric mixer two years ago and apparently that kind of thing is impossible to replace. So your hands will get all gloppy.*
4. In a large bowl, cream the butter, brown sugar, and white sugar together until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Gradually blend in the dry ingredients until just moistened, then stir in the peanut butter chips.
5. Pinch off spoonfuls and drop onto cookie sheet. On teflon cookie sheets, it makes no difference if you grease the sheet or not. Bake until the cookies look not-wet on top, or browner at the bottom edge, or you smell burning... 15-20 minutes. Remove cookies to cool on a wire rack.
*Step 3 may not apply if you live in a house where you can rely on your electric mixer being unsmashed. If step 3 does apply, pinching off little pinches of butter from the end of the stick into the sugar seems to be a good way to mix it in pretty consistently. However, your hands will certainly get all gloppy in step 5 anyway, because who the hell can get cookie dough globules off a spoon in any kind of consistent way? Seriously.
Makes 4 dozen (48 cookies). RLY.
Cookies are very cake-y and rich, so you'll want to make them smallish. They keep well, and make a pretty good breakfast. Because they are more spherical than most cookies (never melting down flat) they travel well, too. Interestingly, these cookies do not seem to have bottoms that are browner than their tops; their bottoms are nearly always the same shade as the rest of the cookie, so they look rather professional.
(The cookie in the picture above has some carmelizing on the back because I threw in a few white chocolate chips to make up the difference, and white chocolate chips melt like crazy.)
Nice recipe because if you bake, and happen to have bought bags of peanut butter chips on sale, you have everything necessary for the recipe all the time just lying around the house never going bad. (Because you buy butter on sale and keep it in the freezer so it doesn't pick up weird scent/tastes from the fridge, right? Right.) Except the eggs, but everyone else seems to have eggs all the time, so that's probably an idiosyncratic thing.
Spicy hermits cookie?
Date: 2007-12-20 05:25 pm (UTC)Re: Spicy hermits cookie?
Date: 2007-12-20 06:09 pm (UTC)Re: Spicy hermits cookie?
Date: 2007-12-20 08:45 pm (UTC).5 cup shortening
1 cup brown sugar
1 egg
1.5 cups sifted all-purpose flour
1 tbs instant coffee powder
.5 tsp soda
.5 tsp ground cinnamon
.25 tsp salt
.25 tsp ground nutmeg
.25 tsp ground cloves
.75 cup raisins
.5 cup broken walnuts
Thoroughly cream shortening and sugar. Add egg; beat well.
Stir in 2 tbs water. Sift together dry ingredients; add
to creamed mixture. Stir in raisins and nuts. Drop from
teaspoon 2 inches apart on lightly greased cookie sheet.
Bake at 375 degrees F for 10 minutes. Makes 42.
(from the Better Homes and Gardens New Cookbook)
Big Oven
Date: 2007-12-21 05:07 am (UTC)If you have it, we can share recipes! And it has many awesome features! And it takes recipes from all kinds of sources, even scanned-in ones from 20-year-old newspapers!
It is (so far) most awesome...
Re: Big Oven
Date: 2008-01-03 06:49 pm (UTC)Maybe once I've filled in my librarything I'll expand out...
no subject
Date: 2007-12-28 09:34 pm (UTC)Wonderful! Thanks again!
no subject
Date: 2008-01-03 06:46 pm (UTC)