Friday, June 04, 2010

I'd like to make a substitution....

The bleary-eyed mother went to the cupboard to bake her poor family some cookies. But when she got there, the chocolate chips had disappeared and mommy felt just like a rookie.

Spying a jar of nutella, I decided to try my peanut butter cookie recipe with this yummy hazelnut/chocolate confection instead. Oh naive me, attempting a one-to-one substitution! There were casualties for my attempts

Tsk Tsk. However, now you can skip my mistake

(Hey, Ness--don't these look like the tar babies we made once and promptly buried at the top of the garden? )

Anywho....It's a 2-for-1 here at BB today-first, my favorite peanut butter cookie recipe and then the edited nutella cookie recipe.

Polly put the oven on to 350 and we'll all have tea (and cookies)

2 1/2 cups AP flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
(mix these in a bowl and set aside)

1 cup unsalted butter, softened
1 cup peanut butter (not all-natural pb though), room temperature
1 cup sugar
1 cup brown sugar
(mix these in a mixing bowl until blended smooth)

2 eggs
1 tbs vanilla
(add these to the butter/sugar mix)

Now add the dry ingredients to the mixing bowl and blend until smooth. Don't forget to roll the little drops of batter in sugar before placing on a cookie sheet and cross-hatching with a fork like a proper pb cookie. Bake for 10-12 minutes.

Now for the variation:

4 cups AP flour
2tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup butter, softened
1 cup nutella
1 cup sugar
1 cup brown sugar

2 eggs
1 tbs vanilla

Mix her up the same way and bake away for 11-14 minutes. I got approximately 6 dozen cookies out of this.

The ones I screwed up didn't get wasted, by the way. I simply cooled and froze them so later on, when I want to make a pudding pie, I can crush these with some sugar and maybe a little chocolate graham cracker and press into a pie pan for a crust (waste not).


ness said...

oh my.
there is a very good chance that I am about to make a batch of cookie dough which I will eat raw.

somebody just try and stop me.

Mother B said...

That first batch looks like a recipe called "Broomstick Cookies". When you take them out of the oven and they are hot and malleable and still sticking together, you drape them over a broomstick handle and make a little taco thingy.....then they cool and you fill them with something.....but I forget what it is....something creamy. Geez, Louise.......I want to bake something too, but I have too much stuff to do.

betty crocker said...

yeah, I know what you're talking about mom but they we actually too thick for that and got oddly crunchy so they'll make a good crust sometime soon for a chocolate pudding pie.
And I'm channeling you a bit Mom by making spaghetti for dinner because I seriously couldn't think of anything else.

Ness, the general rule of cookie dough is that if it goes directly from the bowl to your mouth and no one else sees it, there are NO calories involved. Trust me, I'm a professional.

ash said...

tee-hee-hee! i remember those molasses cookies! remember how mom kept all the homemade cookies the big tupperware bin in the top of the corner closet? i do believe, those didn't even make it to the tupperware....nasty...

great idea though court about using the first batch as the crust.....i never think of those things...

although i made these horrendous martha stewart "strawberry shortcake" cookies, that in the fine print, were only supposed to last for a i put frozen vanilla yogurt between 'em and froze them as ice cream sandwiches....

and nessa-bean, you go for it!

Anonymous said...

Well, personally I think that Nutella is best just eaten with a spoon, but that leaves me feeling a bit guilty, so I think the recipe solves all of that.

betty crocker said...

There's nothing wring with eating it straight...I personally like it smeared on hot toast or slathered on grahm crackers :D nom nom nom