Bake or Break

The first time I flipped through At Home with Magnolia, I was intrigued by these cookies. I am a big fan of granola and have been tempted more than once to make my own granola bars. Somehow, though, I’d never thought to put granola in cookies.

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I was recently challenged to make peanut butter cookies by someone who has sampled many varieties. I readily accepted and went home to find just the right recipe. Do you have any idea how many recipes there are out there for peanut butter cookies? I was a tad overwhelmed, to say the least.

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The other day, I was having a hard time finding a recipe I wanted to make. I had looked through countless cookbooks, magazines, internet sites, etc. In a bit of desperation, I handed Quinn one of those holiday baking magazines I always say I’m not going to buy and told him to pick out something. A few minutes later, he handed it back to me and pointed at the recipe for these cookies.

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I was hit with a wave of nostalgia when I happened upon this recipe from Everyday Food. My mother used to make a very similar sweet treat. She took the quick and easy route, using refrigerated peanut butter cookie dough baked in mini muffin cups. Then, she would press a peanut butter cup into the center when they came out of the oven.

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Since BoB was born two years ago, it’s not often that I bake the same thing twice. While there are a few exceptions, I try to make new recipes as much as possible. This recipe, however, gave me a sense of déjà vu as I got halfway through making the dough. It just seemed vaguely familiar.

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Last month, BoB quietly celebrated two years of baking and blogging. I tried desperately to come up with some clever, unique way to mark that mini-achievement. Sadly, nothing seemed to come to mind. Then, I thought if BoB is all about baking, why not share with you one of my very favorite recipes?

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As a general rule, I’m not much of a fan of the standard chocolate chip cookie. In fact, you’ll find that the pages of BoB do not contain such a cookie. I usually like something else tossed in there with the chocolate. Maybe some nuts or dried fruit or whatever else catches my attention from my pantry shelves.

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A couple of months ago, I received an advance copy of The Sweet Melissa Baking Book. I had great success with the first recipe I tried and marked several others that I wanted to make.

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My lack of cashew-containing recipes here at BoB is not due to any lack of love for them. On the contrary, cashews rank right up there with pecans and hazelnuts for me. It just seems that they don’t find themselves in that many baked goods. Or, maybe I’m just looking in the wrong places.SHARETHIS.addEntry({ title: "Salted Cashew Crunch Cookies", url: "http://www.bakeorbreak.com/2008/04/29/salted-cashew-crunch-cookies/" });

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One of my newest cookbook acquisitions is The Essential Chocolate Chip Cookbook. I’ll admit that I wasn’t immediately sold on the book on first sight. After spending a few minutes flipping through its pages, I was definitely intrigued. Its recipes proved far more interesting and varied than I would have thought.

This book is full of tempting recipes, all packed with chocolate chips. Chocolate Chip Cookie Dough Cheesecake Bars, Chocolate Chip Bread Pudding, Hazelnut and Chocolate Chip Tart. Don’t those all sound delicious? These cookies were one of the first recipes that caught my attention. A buttery sandwich cookie with a sweet chocolate chip filling. How could I resist?

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