The way the cookie crumbles

Last night I had the hankering to bake something sweet. There are usually one or two problems with that. First of all, I have a list of about 100 or so starred recipes in google reader so it's going to take me a while to go through them and select one. Secondly, we don't usually have exactly everything I need for the recipe, but I still roll with it. And finally, most nights we probably don't need more sweets.

Alas, we had most of the items for The Transplanted Baker's peanut butter chocolate cookies. There were just a few problems that made these cookies easy to crumble.

The ingredients I substituted or didn't have: whole wheat flour subbed for all purpose flour (ww tends to dry things out), no peanuts, didn't cut up the chocolate chips into smaller chunks and Ididn't have cheaper (oily) peanut butter on hand. Baking is a lot more finicky than cooking, but I tend to risk it anyway. So with all these minor changes and possibly a heavy hand on flour (measuring precisely is really important with flour), they weren't as moist as I'd like, but they still taste like a darn good Pure Americana Peanut Butter Cookie.






And the house still smells like fresh baked peanut butter cookies. If nothing else, make these for the fragrance. And for portion control, follow my lead and give your significant other the tupperware with 20 cookies and give yourself the one with 4.