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Monas and peanut butter cookies

  • 20th Feb, 2005 at 11:49 AM

Monas is a five minute walk from Mouse's house! Why did I even bother leaving it?

On Saturday morning, angorian, Damian and I embarked on a day of goodness. This trip makes up for the beginning of badness. We went up to the Mile-End library and got ourselves library cards. Then we went to Monas where they practised remarkable self-restraint. I, however, indulged myself wonderfully.

I was originally looking for a thick-bottomed stock pot, since I got sick of things scorching or catching in mine. They didn't have a size that would fit nicely on my burner, but they did have a pressure cooker that would just fit. After a little bit of hesitation, I found myself walking out of the store with a brand-new pressure cooker. And a baking sheet. And a Silpat. And a salad bowl, four squeeze bottles, an oil drizzler, and more. Hey! I practised remarkable self-restraint. I refrained from buying a fine-mesh strainer and any cast-iron whatsoever!

We visited Deniz and Nancy's place, and hung around for a while just being good company. Then we left to start on dinner.

I made chicken stock in 15 minutes! Pressure cookers are awesome. I love them so much! Damian made a risotto (in his new sauté pan) that was so tasty that I'm tempted to bribe him to make it more often. Oh, it was that good. We also baked peanut butter cookies like Deniz used to. What follows is the recipe.

Deniz's peanut butter cookies

Peanut butter cookies
Originally uploaded by sfllaw.


  • 250g all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 125g unsalted butter
  • 200g light brown sugar
  • 50g granulated white sugar
  • 1 cup peanut butter (freshly ground is best)
  • 1 egg
  • 45mL milk
  • 15mL honey
  • 10mL vanilla extract


  1. Preheat your oven to 200°C.
  2. In a small mixing bowl, combine the flour, baking soda, and salt. I find using a balloon whisk helps incorporate the ingredients well.
  3. In a large mixing bowl, cream together the butter and sugar. Then add the peanuts.
  4. Into the peanut mixture, stir in the egg, milk, honey and vanilla. When you are done, the mixture should be creamy.
  5. Slowly incorporate the dry ingredients into the wet until everything is well mixed. They should form a stiff dough.
  6. Do not add garlic powder.
  7. Drop the dough by rounded spoonsful onto ungreased cookie sheets. Then, flatten them slightly with a fork. Be sure to leave enough room for each cookie, because they will spread as they bake.
  8. Bake for 8 to 10 minutes in the oven, until the tops start to brown slightly. Remove and cool for 5 minutes on the sheet before transferring to a wire rack.

Makes 48 cookies.



( 4 comments — Leave a comment )
20th Feb, 2005 17:01 (UTC)
mmmmmmm, thanks for the recipe!

pressure cookers are wonderful things - i use mine all the time
21st Feb, 2005 17:11 (UTC)
You should add this recipe to wikipes! Along with the famous garlic dough variation.

21st Feb, 2005 22:24 (UTC)
Re: wikipes
...along with a "just eat the dough, don't bake it!" warning. I'd be curious to know what causes it all to go so horribly wrong in the baking process, actually.
21st Feb, 2005 22:45 (UTC)
Re: wikipes
( 4 comments — Leave a comment )