31 May 2011

very nutty peanut butty bickies {aka cookies}

I was working on making the photos I took for this post pretty, and promptly got side-tracked.  If you're a regular reader of my blog, you'll know that this happens regularly and easily.

Just so you know, after I typed the end of the sentence above, I got side-tracked and went and made myself a bowl of bananas smothered with melted Nutella and eaten with three huge dollops of this most scrummy nommy choccy yoghurt.

Then I think I'll leave it till tomorrow to continue...
Next day

Back to business at hand - how about I just launch straight into aye?

These are really totally scrummy very nutty peanut butty bickies {aka cookies}.

Cookies {American} = Biscuits {British, NZ, Australia}
Biscuits = Bickies, biccies, bikkie

I'm generally not a cookie dough eater.  I know fellow foodies find that strange.  Close friends will tell you that not eating cookie dough is only skimming the sea of strangeness in which I frolic in.

But people change.  There's always the first time.  I saw the cookie dough light.  Albeit accidentally.  See, I was mixing the dough when a few flecks flew up and one landed on the back of my hand.  I was suddenly curious about what all the fuss was about eating raw cookie dough and decided - ah well, one teeny tiny taste...

Holy moly!  Yep.  Holy bleedin malloly.

It was a good thing that the recipe made a LOT of cookie dough.

See these gorgeously crafted balls of dough?  I'm very proud of these.  And no, not because I was able to hold back from eating too much of the dough instead of making bickies out of them.  But because each and every one of these were lovingly and painstakingly created by molding the dough with two teaspoons - like you would, making a quenelle.  Except I made round balls instead of ovals.

Note to self: Must buy a cookie scoop.

Did I tell you that the recipe made a LOT of cookie dough?  Think I might have possibly made 6 trays of bickies.  I didn't count.  But I was in that kitchen for a while.  Not that I'm complaining.  I surfed the net whilst the bickies baked.

And I snacked on cookie dough.

The next day, and the day after and after and after...I snacked on these totally scrummy very nutty peanut butty bickies.

Very Nutty Peanut Butty Bickies {aka Cookies)
Adapted from America’s Test Kitchen

230g butter, softened
1 1/2 cups brown sugar
1 cup chunky peanut butter
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 1/2 cups flour
2 eggs
2 tsp vanilla extract
1/2 cup dry roasted peanuts, chopped

  1. Pre-heat the oven to 180 C. Line baking tray with baking sheet. 
  2. In a medium bowl, whisk together flour, baking soda, baking powder and salt. 
  3. Finely chop the dry roasted peanuts in a food processor.
  4. In a large bowl, cream butter and sugar until fluffy. 
  5. Beat in peanut butter  and vanilla until well-combined. 
  6. Beat in eggs one at a time.
  7. Gradually mix in the flour mixture, scraping down edges of bowl to incorporate throughout the dough. 
  8. Add the chopped peanuts into the dough and mix until they are evenly dispersed.
  9. Use a cookie scoop (if you have one!) to scoop dough onto baking sheet. Bake for 10-12 minutes.

1 comment:

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