I read an article from Loft earlier this week saying how Macaroons are now a very fashionable dessert to have. They’re light, fluffy, French and delicate! What’s not to like about them? I put myself to the challenge of making a bunch of these macaroons, but as I read on articles on the internet, I got worried. The only things I can cook is rice, steak and salad! I need to practice and work my way up macaroons! I looked through my old cookbooks and found a recipe that I have from year 7 Home Economics Class! Choc Chip Peanut Cookies; They sound yum, so I’ll make them!
WARNING: This recipe is full of NUTS! It will contain nuts, will always have nuts and I feel so bad for you out there who are allergic to this wonderful nut; THE PEANUT!
125g butter chopped (I melted it)
2 teaspoons of vanilla essence
1 cup (220g) firmly packed brown sugar
1 egg (I used 2)
? cup (130 g) crunchy peanut butter
1 ? cups (225g) plain flour
? cup (105g) unsalted roasted peanuts chopped
1 cup (190g) choc bits
1. Preheat oven to 160 Degrees C (310-320 F) and collect baking tray -do not grease
2. Beat butter, vanilla essence, sugar, egg, and
peanut butter in a bowl with an electric
mixture until smooth
3. Stir in flour, peanuts and choc bits using a
4. Roll rounded tablespoons of mixture into balls,
place on baking tray, flatten slightly with a
5. Bake in the oven for about 15 min or until
browned and cool on trays.
When I was mixing the ingredients together in step 3,
I noticed that the cookie dough seemed very dry and
thought, why don’t I add another egg? The outcome
of this thought: the cookie dough became more sticky
and, after a few mixes, more moist! So I recommend adding two eggs instead of one! I also recommend that you completely ignore the step about not greasing the tray. Yes they come off very easily BUT, cleaning the trays after is a hassle, caked on cookie dough is not easy to get off with a sponge! I recommend greasing it a little or using baking paper to cover the tray. I have had one and I adore it! I cooked it so that it has a crunchy outer shell but then gets warm and cunchily moist in the middle.
The verdict from my meeting tonight was that the cookies were dry. I assume the cause
was the peanut butter. Next time I’ll improve the recipe, but should I add an extra egg? Add milk? Water? Should I put in less peanut butter?