Operation Chocolate and Peanut-Butter

I woke up this morning with a craving for that almighty Dynamic Duo: chocolate and peanut-butter. Knowing that Eric and I are both trying not to become as wide as we are tall, I felt the best way to get my fix without overdoing it was to make something that he could take to his coworkers! I decided on peanut-butter and chocolate cookies.

It was, ah, an experience.

So the recipe I decided on seemed pretty simple. Here are the ingredients:

  • One and one quarter cup all-purpose flour Three quarters all-purpose flour and 2 quarters wheat flour
  • Half cup cocoa powder
  • Teaspoon baking powder
  • Half teaspoon baking soda
  • Half teaspoon salt
  • Half cup butter Half cup applesauce
  • Two-thirds cup brown sugar
  • One third cup granulated sugar
  • Two eggs
  • Two teaspoons vanilla extract
  • One cup semi-sweet chocolate chips
  • Half cup peanuts
  • Coarse salt for sprinkling

From there, it reads like a normal cookie baking recipe. Mix stuff together, then bake.

Here is how it actually happened:

  1. I gathered my ingredients, along with my delicious Blue Moon Pumpkin Ale.
    Mmmm! Cookies-to-be!

    Not an ingredient, but it helps.
  • I whisked together my dry ingredients, less the sugar. I combined my two types of flour, the cocoa powder, the baking soda, and the baking powder. This was easy!

    This is a familiar shot, no?
  • Following the directions on the recipe, I used my $5(?) hand mixer from the ole Dollar General in Redfield to mix together the peanut butter, applesauce, and sugar. I drained the applesauce first because that is the latest baking trick I’ve learned when substituting it for butter, and I took out the granulated sugar because, come on, how sweet does it need to be?
    Applesauce…minus the juice.

    These will soon be a congealed goop.