Tuesday, October 25, 2011
M&Cs: The Chewiest Peanut Butter Cookies
Keeping in line with the Mount Holyoke theme below, I made some peanut butter cookies on Sunday in honor of the MHC tradition of Milk & Cookies (AKA M&Cs), with a recipe stolen from Ramshackle Glam (via Adeline), which I absolutely love.
For cookies, I almost always exclusively follow American-originated recipes: the cookies turn out soft, moist, and most importantly, CHEWY, like the beloved Toll House variety I used to have as a child. British recipes tend to result in cookies that are slightly too crispy and crunchy to my liking (more akin to biscuits), though if I'm making a cake (especially Victoria sponge), I definitely turn to the wisdom of Mary Berry.
After a very yummy yoga class taught by Lauren on Sunday morning, she, Bindy, John, and I indulged in a sumptuous Sunday roast at The Winchester in Islington. And while our stomachs groaned at the sight of the dessert menu, I insisted that we needed something sweet and decided to fulfill a craving for peanut butter cookies. John muttered something about "time constraints", so in an act of defiance, I unfortunately bragged (rather loudly, in fact) that it'd take "20 minutes flat" to produce a batch of warm, chewy cookies.
I spent about 10 minutes looking for my mixer.
So it actually took me thirty minutes, but in the end, I ended up with some delicious, chewy, mouth-wateringly-aromatic peanut butter cookies. WIN.
Though, when I took them into work, they were enjoyed by all but one - who remarked that they "could be crunchier". I glowered.
So that got me thinking: how do YOU prefer your cookies? Crunchy or chewy? Leave your comments below and I just might send you a batch - just the way you like 'em.