these were a mini exception). So I was back to the drawing board. I attempted to make these peanut butter and jelly cookies but failed. I didn't want to use cake mix like the recipe called for, because I did not want cakey cookies (which may or may not have been the outcome). Instead I used my standard cookie dough, but I took a few lazy short cuts:
1. I didn't brown the butter, I just melted it.
2. I chilled the dough for 20 minutes (like the recipe said) but it really wasn't long enough.
My first batch was flat and sad. It was getting late and I was tired so I tried to flash chill the dough in the freezer, and then baked the rest. End result: no bueno.
|Very sad looking PB & J cookie.|
But now on to bigger and better cookies!
I really like oatmeal chocolate chip cookies. You can see some of my previous obsession here. My love stems from two things: the removal of raisins (yuck) with the simultaneous substitution of chocolate chips (yum, obviously), PLUS it's oats and oats are healthy, ergo it's a healthy cookie! Well...I can pretend anyway. And in actuality I don't really care if they are "healthy" or "fat and sugar filled," because I have to run 15 miles tomorrow! This will be my first super long run (AKA longer than I've ever run before) as part of the training for my first (and only) full marathon in October. So moral of the story is, all rules are out the window, yipee!
These cookies have a lot of salty sweet flavors going on with the exciting addition of espresso. Since I'm not a huge coffee drinker I was excited to find that the Via packets Starbucks sells are ~1 teaspoon each, which was prefect for this recipe that called for 2 teaspoons of instant espresso power.