Last August there was a solar eclipse and a run on eclipse glasses.   We had a couple of pairs but it turned out they were not on the ‘real eclipse glasses’ list.

A friend had bought 50 valid pairs to give away at work and was kind enough to overnight his last 2 pairs to me.

It was quite dramatic.

The eclipse pics were taken by the dogs’ dad.

The dogs liked playing with the faulty glasses but didn’t get to experience the eclipse.

Long story short, in gratitude I send him and his wife baked goods from time to time.   Hence peanut butter chocolate chip cookies.

Used the Magnolia Bakery’s recipe with a few modifications.

Zo’s face when she sees cake mix as an ingredient in their dump cake.

She’s not really a fan of cake mix.

Modifications:

• Switch ratio of brown sugar to white
• Use dark brown sugar instead of light
• Use 3/4 cup mini chocolate chips instead of peanut butter chips
• Didn’t have milk so used water
• Browned the butter

Refrigerated it for a few hours.

18 grams is the ideal weight for a cookie.  Used to make them around 16 grams but that was too big for 2 bites and too small for 3 bites.  18 is 3 moderate sized bites.

There is something satisfying when you scoop out 18 grams on the first try.

Baked about 11 mins at 350.

Zo and Co were interested but they did not get any.