pb&c

shiny, of course
Hands down, Boss’ favorite cookie and a much demanded office favorite. You could call ’em Allycats or you can call ’em delicious, I like to think of them of PB&Cs.

PB&Cs
makes 2 dozen plus peanut butter chocolate cookies

Cookies:
1/2 c nonhydrogenated shortening
1/2 c nonhydrogenated margarine, softened
1 c chunky natural peanut butter
1 c brown sugar
1 c sugar
4 tsp ground flaxseed
2 T soy milk
1 tsp vanilla extract
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt

Topping:
1 c chocolate chips, melted (I like using a mix of semi- and bitter-sweet)
2 T canola or vegetable oil (3 T if using more bittersweet chocolate)

Heat oven to 375. In a medium bowl, cream together the shortening and margarine. Add sugar; mix with electric mixer till well combined. Add peanut butter, ground flaxseed, vanilla and soymilk; mix thoroughly, taking care to scrape sides and bottom of the bowl. Sift in dry ingredients and mix till it forms an even, sticky dough. (Now would be a great time to add 1 c of chocolate chips if you don’t want to go through the trouble of frosting or dipping cookies later!)

Prepare cookie sheet (I use Silpats, you can use parchment or grease lightly or whatever, just make sure it doesn’t stick.) Place 1 1/2″ balls of dough a few inches apart and press with a fork; they should be spaced so one dozen fits per sheet. Bake for 10-12 minutes or till lightly puffy and turning golden. Remove and allow to cool for approximately five minutes on the sheet before transferring to a rack to cool.

For the topping, melt the chocolate together with the oil; it should form a heavy yet fluid mixture, the same weight as pudding. Spread over entire top or one half of each cooled cookie, or if you want to get crazy with it, use a generous amount and frost two flat-sides together. Eat. Enjoy. Remember moderation is key.

chocolate slathered goodness

pb&c

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