I know, I know. It seems like forever since you’ve heard from me. Please forgive me, but life happens you know? We won’t go there, but I have still been cooking, so I’ve got lots of recipes stored up for you.
We have had a couple of snow days here recently and I thoroughly enjoyed spending the days being lazy and watching movies all day with my daughter. It really is nice to just leave everything behind every now and then and just do nothing. But all those movies can make a girl hungry so I found some milk chocolate & peanut butter chips hiding out in the cabinet and just had to have some cookies. Not sure why I even bought these because we usually only use dark chocolate chips in our cookies.
Now you have to understand that I am NOT a baker. All the exact science and measurements make me nervous. So I start creaming the butter and the sugars and go to add the eggs and discover that I only have ONE egg. Now I’m getting frustrated and wondering how I’m going to figure this one out without running to the store. (Lesson here is get all ingredients out BEFORE you start preparing)
So my darling daughter (the real baker in our house) suggests to maybe make a half recipe or substitute something for the egg. In my frustration, I sat the mixer down against the bowl and it falls over knocking a portion of the sugar mixture into the floor. What now?? No way to figure out what percentage is lost.
Not to be defeated, we started experimenting. Added the one egg, a little bit of milk to replace the egg and proceeded with the dry ingredients. Wasn’t sure what the result would be but they turned out really good.
So here is the recipe (my version in parentheses).
Peanut Butter Chocolate Chip Cookies
2 ¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
2 sticks of butter, softened
¾ cup granulated sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla
1 12 ounce package peanut butter & milk chocolate chips
Combine flour, soda and salt in medium bowl. Set aside
Cream butter and sugars in mixing bowl until well combined and creamy. Add eggs one at a time and vanilla, mixing well. (Or add one egg and approximately ¼ cup milk). Stir in chips.
Drop by tablespoon onto baking sheet (I use a baking stone) and bake at 350 degrees for 11-13 minutes until golden brown. (Now here was a big difference, I had to keep baking them for about 15-18 minutes before they were done. So was this because of the lack of egg? You bakers/scientists probably know the answer to this)
So I’m pretty proud of the accomplishment into experimental baker, but don’t think I’ll be trying this too often. Too stressful for me. I do love all the bakery creations though, would just rather eat than prepare.
