I don't know what came over me yesterday when I was making these. I had no chopped peanuts or chocolate chips, so I thought about what I could add for extra crunch. I haven't had one since university, but I used to enjoy peanut butter on fluffy white bread with extra crispy bacon. So, there you have it. These were actually really good, though I think the recipe yield is way off. I made half a recipe, skipped the chopped peanuts and the salt and replaced them with 6 slices of crisp crumbled bacon. I used a scoop that holds exactly 1 tablespoon, so should have got 20 cookies, according to the recipe. I got 57! Now, they were a dainty size, but they were crisp and delicious, not soft, even when I reduced the baking time substantially. Oh, and like a good Canadian girl, I rolled them in maple sugar, because bacon and maple syrup are a match made in heaven. Everyone loved them, but couldn't identify the mystery ingredient. That didn't stop them from taking seconds! Good thing, because peanuts are not allowed in most elementary schools, and bacon makes them even more offensive. And today's the first day of school--yay!
This recipe was chosen by Jasmine of Jasmine Cuisine. Thanks for an easy to put together pick at a busy time of year. Visit her for the recipe.
