Flabbergasted is a fun word, isn't it? Or it would be, if that particular emotion hadn't occurred during a lab I was in this past Wednesday. You see, I'm an engineer. Get in, get it done, get out. Quick and dirty, fast and efficient. And I'm proud of it, in case you were wondering. But this lab is an analytical chemistry lab, and for those of you not in the know, that means precision. Daintiness. Patience. Attention to detail. So you can imagine the issues that arose when I realized we would be measuring the average volume of half a drop of water. Seriously?! SERIOUSLY?!?! I'm pretty sure my reaction caused my poor lab partner to back away in fear.
You have all seen my approach to measuring here, right? I scoff at the scoop and sweep, spoon and level, or weighing crowds, because the things I bake don't need that sort of precision. And let me tell you, when making a 1g/L solution of KI, you also don't need that kind of accuracy. So you can imagine my relief when I was able to go home, vent (briefly) to the fiance about the idiocy of that particular lab, and bake these cookies. Because I tossed them together people. The way it should be. Because hello! With that much peanut butter, that much butter, and the addition of salted peanuts, how could it turn out poorly?!
Obviously, it couldn't. And while these aren't my kind of peanut butter cookies (these are, and I have 3 dozen cookie dough balls in my freezer to prove it), they're damned good. Yes, they're crunchy on the edges while my favorites are chewy and soft throughout. Yes, they have peanuts in them, adding more textural contrast and complexity than I'm looking for in a standard peanut butter cookie. But guys, let's talk seriously here. I let them cool and bagged them up a few days before I took photos. And when I took the cookies out of the bag to take a few photos, all that peanut buttery goodness just came racing out. In no time flat, that was all I could smell (which is impressive, since I had three other things baking that particular day...). And seriously? That's what peanut butter cookies are all about.
One thing to note - I made a half batch and used a small cookie scoop to portion them out. I ended up with 42 cookies, which were just barely baked at around 8 minutes. Pulling them out then kept a textural contrast between the crunchier edge and the chewier center.
Also, in case you were wondering, the fiance is currently working his fingers to the bone. He's making little origami figures to go on each and every table and name card since we're doing that instead of table numbers (booo-ring). I, on the other hand, am doing nothing wedding-related. Take that, traditional gender roles!
Last Week: Chicory Chocolate Chip Shortbread
Next Week: Cranberry Upside-Downer