I have some unfinished business with the "May 08" photo file on my computer. Yes, I am just detail-concerned enough to sort my photos into subject categories (cooking/food/blog photos, the kitties, gardens, etc), with monthly subcategories, and then just creative-chaos-oriented enough to be nearly incapable of filing my non-digital papers - but that's another story. The point is, June has arrived and I haven't yet told you about our absolute favorite, classic but still magical, lightened but, well, not too light, peanut butter chocolate chip cookies.
Having just typed "peanut butter chocolate chip cookies," I'm suddenly without words. Really, what more can one say?
They're that intense.
Peanut Butter Chocolate Chip Cookies (or bars!)
2 cups flour 1 tsp baking soda 2 cups raw sugar 1 cup creamy peanut butter 1/2 cup light vegan margarine 1/2 cup applesauce 1 egg 2 egg whites 1 (16 oz) package dark chocolate chips
~ Preheat oven to 325 degrees. ~ Spray cookie sheets with cooking spray (If you'd like to make bars instead of cookies, coat a 9X11" baking dish with cooking spray.) ~ Lightly stir the baking soda into the flour, and set aside. ~ Cream together the sugar, peanut butter, vegan marg, and applesauce. ~ Beat in the egg and egg whites. ~ Add the flour mixture, and stir until just combined. ~ Fold in the chocolate chips. ~ Drop by rounded tablespoonfuls onto the cookie sheets (For the bars, pour the batter into the baking dish.) ~ Bake for 15 minutes (until lightly browned) for the cookies, or 20 to 25 minutes (until the batter is just set) for the bars. Allow the cookies to cool fully before removing them from the baking sheet - they're a thin, crispy on the sides and gooey in the middle kind of cookie, so if you try to scoop them off the sheets too soon (as we invariably do) they'll goo all over the place... (Mmmm...)