Some of you might remember that A. has some kind of freakish aversion to peanut butter. So, when I saw the title of this week's TWD recipe, chosen by Stefany of Proceed with Caution, I felt a little bit bad for him. After all, lots of people are actually allergic to the stuff, so I figured I could find some other thing to flavor the cookies with... and I found it!
Tahini, or a smooth paste of ground up sesame seeds, has a nutty type of flavor, and it has the texture of a thin peanut butter. Dorie's recipe says not to use natural peanut butter, but there wasn't much choice in the tahini department, so I mixed it up really well before using it. No peanut chunks or anything, but I'm not a huge fan of those, myself ;)
Here's my spankin' new Beater Blade, which held up well to these cookies!
The round tablespoons of batter, post-2-hour-chill...
The final product tasted delicious! A little bit odd, like you couldn't place quite what the flavor was, but in a good way. The flavors blended really well with the oatmeal, chocolate chips and hint of cinnamon and nutmeg. And A. liked it, which is more than I actually expected :)
The recipe can be found on Stefany's blog or in Dorie's book, Baking. Don't forget to check out the rest of the blogs on the TWD blogroll!
Tuesday, September 2, 2008