M. Sanges

An interesting riff on my all-time favorite recipe which calls for a full cup of Peanut butter and an egg. The fact that this recipe didn't need that egg was enough to want to try it. Somewhere between my organic peanut butter and our homemade "bisquick mix" (to avoid all of the junk additives), the dough was pretty crumbly by the time I beat that last cup of "mix" into it. The crumble factor was rectified easily enough simply by mooshing most of it back into the main dough by hand by the time I got to the bottom of the bowl. My main issue was that these cookies don't brown...? The first batch I stuck to the directions and cooked for 7 minutes, layered some melted milk chocolate (Ghiradelli chips warmed in the microwave for 30 seconds + 30 more seconds) then stuck them back in for another 2 minutes and they came out still looking light-colored and raw. The next two batches, I increased to 10 minutes and then finally to 13 minutes, and would you believe that the only part that appears darker is the bottoms where the cookies touched the pan? Each batch tastes fine, tastes cooked, and the only difference to look at them is darkness of their bottoms, go figure.