Monday, November 24, 2008

Peanut Butter Chocolate Chip Cookies for the Boys

I know I've been neglecting this blog woefully, and the truth is I haven't been in the kitchen much because I don't feel that great all the time, on top of which lately we'd been packing up to move to the U.S. so the combination of being almost 5 months pregnant and packing to move trans-atlantically was not conducive to finding more time to be in the kitchen, but sometimes there are really good reasons to be in the kitchen even if you don't really want to be, and this was a doubly good reason as far as I was concerned.

First, although a nun from a local mission was going to come by to take whatever dry foods and ingredients we'd left behind that could be used for the mission's soup kitchen, I wanted to use as much of my large stock of prime ingredients as possible before we left to reduce any waste.

Second A., as a former member of the Armed Forces, was always taking leftover cake and baked goodies (particularly from the Daring Baker challenges) down to the "boys" at the local base. I affectionately refer to them as the boys although the guys who usually eat my baked goods are officers, though there is the occasional 17 year-old private. Anyway, they're all boys to me, and there are rotations of them coming and going back from Iraq and Afghanistan, so it always makes me feel good when he drops baked goods off for those guys because the least anyone can do for them is show them some appreciation for the hard job that they do, and the truth is that they aren't paid handsomely, they aren't even given proper equipment when they go out there, and I know from A.'s testimony that they never get anything close to home-baked goods at the base commissary. (It doesn't hurt my baker's ego either that they eat the stuff I send down there in a matter of literally minutes).

So having a lot of leftover peanut butter and chocolate chips and tons of flour and all sort of other things, and knowing full well that they love peanut butter chocolate chip cookies having made a batch for them once before, I decided to make these PBCC cookies from a recipe I got off of Smitten Kitchen and which comes originally from the Magnolia Bakery.

I made two double batches of these, which made about 200 cookies, and I also made Nestle Toll House Chocolate Chip Cookies, though I substituted almond butter for the regular butter and was then forced to add milk and maple syrup to make the dough smoother to work with, but they turned out pretty well anyway. Who knew.

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11 comments:

Tartelette said...

Je vois que j'arrive toujours a la bourre aux nouvelles!! Un marriage, un demenagement, un bebe!! Si au moins tu venais t'installer pres de chez moi!!

Jude said...

Wow 200 cookies? I think my head would spin from making that much in my tiny kitchen.

Anonymous said...

Yum . . . that's what I call support.

Wanna B Thin 2 said...

I need to find someone to donate my baking to so that I can enjoy baking more often.

darci said...

i wonder if these would taste just as good with sunflower seed butter. my son is allergic to pb. so sad for me, since it's my favorite food!

Heather said...

Those look and sound delicious; I've been craving peanut butter cookies for a couple of weeks now.

Jeanne said...

You're a cookie baking machine! I posted the recipe for Reese's double peanut butter chip cookies on my blog a while back (recipe clipped from a packet I carried back with me from the US in 2005) and somebody commented that she had been trying to find the recipe to bake them to send to her son in the army, and finally found them on my site. I felt inordinately pleased.

Kat said...

Thank you for helping support our men

Sari said...

Yummy!

Anonymous said...

comment comment. thanks for the good work.

Ted said...

Leaving a comment for Haiti.

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