More Cookies

It seems like I always pick the busiest times in my life to start baking. This time, I had a bad chocolate craving while studying for calculus, and the only thing I had that was chocolate was cocoa, so I found this recipe on Epicurious and tried it out. It’s a good one.

One commenter had good advice, which was to both make sure the butter/sugar mixture is creamed well, and to refrigerate the dough for a while before baking. The dough is really sticky, making it was hard to form into cookie shapes, so don’t be surprised if your cookies are ugly. That’s my only complaint, though; overall they’re pretty good. Not as good as Leah’s homemade Oreos, but still good.

(P.S. I used whole-wheat flour, and it didn’t seem to make a difference.)


I found a new recipe for Whole-Wheat Peanut Butter Cookies that FAR outweighs my previous failure. In fact, at the rate I’ve been eating them I may have to make more tomorrow.

Whole Wheat Peanut Butter Cookies

¾ cup whole wheat flour
¾ cup oats (I didn’t have any; I used bran cereal instead)
½ tsp salt
½ tsp baking soda
1 tsp cinnamon
2 tsp brown sugar

1 cup peanut butter
½ cup honey
1 egg

Preheat oven to 300°F. Blend dry ingredients in one bowl and other ingredients in another. Using biceps to their max, combine all ingredients together thoroughly. Refrigerate dough for 20 minutes. Spoon tablespoonfuls onto a greased cookie sheet (squish with a fork if you wish) and bake for about 15 minutes or until slightly browned. Makes between two and three dozen cookies.

Bad to Eat

Burnt Cookies

Note to file: Don’t try this recipe. It sucks. I’m an experienced baker (granted, with a dial oven and $2-pans), and I just wasted 3 dozen cookies’ worth of ingredients (you can see the mushiness of the top and blackness of the bottom, after just 6 minutes in the oven).