Friday, July 27, 2007

The Redemption Cookies...

(angels singing in the background)
Now... this my friends... this is a cookie recipe.

So, I was a little disappointed by the last cookies I made... Alton Brown's Chewy Chocolate Chip Cookies, but I did not let that defeat me. I soldiered on and decided to make a peanut butter cookie.

I used to make peanut butter cookies a lot when I was a kid, because we always had the ingredients for them. But the recipe I used was out of an old cookbook and made the kinda soft but sandy type. Well, I wanted a chewier (of course) but crispy around the edges type.

So, I found a recipe for Mrs. Fields Chewy Peanut Butter Cookies on recipezaar and then I doctored it up a bit (using peanut butter chips, reese peanut butter cups, and shorterning instead of butter).

They turned out so incredibly rich and decadent. Yum. Definitely a cookie for when you are in the mood for something sweet and rich. You can only eat a couple, so bask in the wonderfulness of every bite.. thank you Mrs. Fields. Thank you.

Reese's Cup Peanut Butter Cookies
makes about 36ish cookies.

2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cup packed brown sugar
1 1/4 cup granulated sugar
1 cup butter flavored shortening
6 tsp water
3 large eggs
1 cup creamy peanut butter
2 tsp vanilla extract
1 10oz package of reese peanut butter chips
36-40 minature reese peanut butter cups.

Preheat oven to 300 degrees.

Mix dry ingredients and set aside.

On medium speed, in a large bowl, blend sugars with shortening and the 6 tsp of water, mix till grainy consistency. Add eggs, peanut butter (hint: spray the measuring cup with cooking spray before you measure the peanut butter so that the peanut butter slides right out) and vanilla extract. Beat until fluffy. Carefully stir in flour mixture with a wooden spoon and then barely mix on low speed with mixer until incorporated. Add the peanut butter chips and stir.

Drop by cookie scoop 2 inches apart on an ungreased cookie sheet.

Bake until the edges are lightly browned, about 15 minutes (with my medium cookie scoop), as soon as you remove them from the oven, place a reese cup down in the center of the cookie and allow to cool for a minute before placing on a cooling rack.

Pour a glass of milk and enjoy...
They look like little fried eggs... weird.

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