I really wanted to bake something to redeem my ugly (and what I would consider failed) gingerbread cake, so I was looking up recipes…I wanted to make cookies, I didn’t really have enough flour (had a cup, not even maybe) so I found a recipe that is not only easy, but turns out with crackly top cookies. I LOVE crackly top cookies!
Flourless Peanut Butter Cookies
1 cup brown sugar
1 cup peanut butter ASIDE: (all natural, please. Did you know that most commercial brands ie Skippy/Jif/generic store brand add hydrogenated oil to make their PB? After reading up on trans fat in the LA Times a few years ago, I always check ingredient labels now, and try to eat as little trans fat as possible (once or twice a month, max)What Mayo Clinic says
Common foods with partially hydrogenated/hydrogenated oils: some tortilla chips, some chips (esp. the ones that have like sour cream and onion or whatnot), doritos, cheetos (sad), snickers, twix, peanut butter m&ms, reese’s pieces, surprisingly-NOT-in-reeses (yay!), ritz, cheez-its, goldfish, most pepperidge farm cookies, animal crackers, honeymaid graham crackers, teddy grahams, chips ahoy, bakery goods from most chains (ie pathmark, superfresh, giant, costco <–in their cookies, i know), frozen garlic bread, whipped topping <–ew, margarine/i can’t believe it’s not butter crap, most premade pie crusts, canned frosting, cake, brownie, and cookie mixes, sprinkles/jimmies, poptarts, tubed icing, corn pops =(, some granolas, some granola bars (ie quaker, kudos), hershey’s cookies and cream chocolate, toll house peanut butter and white chocolate chips,
Food(s) that used to have hydrogenated oils but now have “high oleic” or ‘expeller pressed’ oil: oreos, generic graham crackers
Safe from trans fat: walker shortbread, triscuits, wheat thins, newman-os, bear naked granola, health valley granola bars, trader joe’s white chocolate chips, ghirardelli white chocolate chips
Places that sell almost nothing that contains hydrogenated oils: Whole Foods (nothing w/ trans fat, for sure) and Trader Joes <–SOMETIMES has hydrogenated oils, but very very seldom
Yeah, I really mean it when I say I check ingredient labels! I am sorry, too, that the trans-fat-food list is MUCH longer than non-trans-fat food. I think some makers are trying to slowly change their recipes, though.
Oops, back to the recipe. Courtesy of Epicurious (and many other sites)
1 cup brown sugar
1 cup PB
1 tsp baking soda
1/2 tsp vanilla
1 cup chocolate chips
Mix together [brown sugar-vanilla] together, then stir in chocolate. Bake for 12 minutes at 350F, until they are “puffy but soft to the touch,” then cool for 3 minutes, then transfer to cooling rack.
Notes: I only had…~ 3/4 cups of PB, so I used that and ~2/3 cup brown sugar. Omitted vanilla, and poured a random amount of semisweet chocolate chips in. If you don’t have a cooling rack, I would just take out all the random plates I had…or put it on some type of surface that will least retain heat