I proceeded to ‘have some time’ at 9:30 last night so I made another batch of cookies. I found that I did not have 1 cup of butter rather 1/2 cup of butter and 1/2 cup of a blend 50/50 butter vegetable blend. (It claims it has no trans fats and all that). I started with the successful chocolate chip cookie recipe, basically the toll house recipe, but I substituted peanuts for pecans, chopped up Trader Joes 70% dark chocolate for their chocolate chips (I find the typical chocolate chip too sweet), and left the coconut out. I also need to mention that the oven died so I had to use the ‘non-convection’ electric oven as a stand-by. I also, chilled the dough this time and cut them after 40 minutes making a very nice form.
They oozed out into blobs; the previous cookies, all of them, kept their form without any creep. So, what did it?
- the oven,
- the butter substitute
- the peanuts
- the chocolate
- the lack of coconut
My bet is a combination of lack of coconut and the extra water in the butter substitute. Did y’all see Julie & Julia? How inspiring! I love the statement Julie made by leaving the butter at the museum. Lesson to Dana: Don’t bother if you don’t have the real thing!
But I did learn something, even if they didn’t spread; it wouldn’t have worked anyway. Somehow the flour sugar combination will cancel the chocolate peanut butter combination that Reeses perfected. If only their cup were less sweet, as in a lot less sweet, and made with dark chocolate, and……
The only solution as I see it from here is to make a complicated cookie, that’s rolled with straight peanut butter somehow held inside the cookie with chocolate chips. I can see that I would do that once and find excuses never to do it again.