So let's be honest: saddling a common cookie with a name that includes "life-changing" is setting the bar pretty high. It's like naming your child Moon Unit Zappa and not expecting her to get bullied at school.
I was already very happy with Michael in Phoenix's PB cookie as well as Dahlia's filled PB cookie. But when a respected chef (I already have two of Nancy's cookbooks) grabs my attention, I just had to try them.
Sadly, this PB cookie did not clear the bar for me.
First off I had to run around looking for sorghum flour and eventually found it in a local health food store ( it's GF). Then she specifies raw Spanish peanuts, which you have to order online, then add oil and lots of salt and bake those. Phillip's Screw that...I just went with a jar of salted spanish peanuts and skipped that whole process.
She also adds salt everywhere. In the peanut step, in the dough and finally as a finishing touch. Too much for me...I skipped the final finishing flakey salt.
Her cookie from the cover is on the left: mine (with blister peanuts and canned Spanish peanuts) is on the right.
The recipe is here if you want it: Nancy Silverton’s Peanut Butter Cookies
PS: If you want another indicator: I baked 16 cookies, tried one, then took the rest to the library--where the staff is mostly twenty-ish year old college students. And it took them SIX DAYS to finish up the container. Usually, my baked goods are gone the next day. If I wasn't already sure I wouldn't make these again, this was the nail in the coffin.
I was already very happy with Michael in Phoenix's PB cookie as well as Dahlia's filled PB cookie. But when a respected chef (I already have two of Nancy's cookbooks) grabs my attention, I just had to try them.
Sadly, this PB cookie did not clear the bar for me.
First off I had to run around looking for sorghum flour and eventually found it in a local health food store ( it's GF). Then she specifies raw Spanish peanuts, which you have to order online, then add oil and lots of salt and bake those. Phillip's Screw that...I just went with a jar of salted spanish peanuts and skipped that whole process.
She also adds salt everywhere. In the peanut step, in the dough and finally as a finishing touch. Too much for me...I skipped the final finishing flakey salt.
Her cookie from the cover is on the left: mine (with blister peanuts and canned Spanish peanuts) is on the right.
The recipe is here if you want it: Nancy Silverton’s Peanut Butter Cookies
PS: If you want another indicator: I baked 16 cookies, tried one, then took the rest to the library--where the staff is mostly twenty-ish year old college students. And it took them SIX DAYS to finish up the container. Usually, my baked goods are gone the next day. If I wasn't already sure I wouldn't make these again, this was the nail in the coffin.
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