I’m not quite sure what kind of a title that is.
I’m also not quite sure what category of dough balls or cookies these fall into.
I DO know that they are delicious and
I DO know they made my last day of teaching my Saturday step class at the YMCA a little easier.
I hate goodbyes. I don’t like it when things come to an end. I know it’s just a part of life, but I’m not good at accepting that. I like everything to stay the same. Embracing change is really not my thing.
Here’s an example: When I was 38 weeks pregnant my water broke at my doctor appointment and my doctor told me to drive myself directly to the hospital. I did just that, but sat in my car for about 20 minutes in the parking lot. When I figured I was ready, I walked into the hospital and just kept walking down the hall, right through the lobby and out the front door. I sat outside on a bench for probably 15 more minutes and tried to make a few phone calls. After my pants were soaking wet and no one else would talk to me on the phone, I finally decided to check in. Six hours later my boys were born and my life would never be the same.
I wish I was better at handling life situations. I also wish I was better at dealing with change and emotions. It’s all a work in progress I guess. I feel like now each day something changes and this week especially, I’m getting a lot of practice.
So while I continue to work on that (along with my many other issues), I’ll give you these balls to chew on. (Does that sentence make you laugh too?)
I took these with me to class last Saturday. Instead of getting sad about leaving a class I had taught for 11 years and thinking about how much I was going to miss everyone, I handed out some balls (and then shed a few tears on the way home).
Peanut Butter Doughtzel Balls
makes 32 balls
1/2 cup light butter spread or margarine
1 cup peanut butter
1/2 cup brown sugar
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole wheat pastry flour
1/2 cup all purpose flour
3 tablespoons nondairy or low fat milk
1 cup semi-sweet chocolate chips
1/2 cup crushed pretzels
Mix light butter spread, peanut butter, sugars and vanilla until smooth (a stand mixer works really well).
Combine the next 5 ingredients (all the dry ingredients except for the chocolate chips and pretzels) in a separate medium size bowl.
Add dry ingredients to wet mixture gradually while stirring.
Add 3 tablespoons of nondairy milk to moisten the dough.
Add in the chocolate chips and crushed pretzels.
Cover and chill dough for at least 30 minutes.
Use a tablespoon or ice cream scoop to form dough into balls and place on a cookie sheet (I use parchment paper to make clean up easier).
Bake at 350 for 10 minutes.
Let balls sit on the cookie sheet for a couple minutes before moving to a cooling rack.
Admire first, then eat. I dare you to only eat one. Notes-
These can be eaten in dough form straight from the refrigerator. (I may have tried a few just to be sure that I wouldn’t give you bad advice.)
They also freeze quite nicely. Although, if you’re like me and put things in the freezer to try to resist eating too many of them, that trick doesn’t work too well with these.
Peanut Butter Doughtzel Balls- You saved the day. I may have said goodbye to my dear YMCA weekend friends, but I said hello to my new favorite balls.
I’m sure I will be seeing them again (the balls and my YMCA friends).
Mmmmmmm…….. Yes, they are THAT good! And yes, I know I desperately need to take that nail polish off.
To all of my Saturday class YMCA friends- I will think of you every time I make these (and every Saturday morning). Thank you for being a part of my life for the past 11 years. I looked forward to seeing you every week. I can’t begin to express my gratitude for being there week after week and dealing with all of my crazy stories, resistance to starting and ending on time and occasional frequent bad cueing. You all will FOREVER hold a special place in my heart.
In the words of Cye, “We had a good run.”
For an updated little twist on this recipe click here.
- ½ cup light butter spread or margarine
- 1 cup peanut butter
- ½ cup brown sugar
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole wheat pastry flour
- ½ cup all purpose flour
- 2-3 tablespoons nondairy or low fat milk
- 1 cup semi-sweet chocolate chips
- ½ cup crushed pretzels
- Mix light butter spread, peanut butter, sugars and vanilla until smooth.
- Combine the next 5 ingredients (all the dry ingredients except for the chocolate chips and pretzels) in a separate medium size bowl.
- Add dry ingredients to wet mixture gradually.
- Add 2-3 tablespoons of nondairy milk to moisten the dough.
- Stir in the chocolate chips and crushed pretzels.
- Cover and chill dough for at least 30 minutes.
- Use cookie scoop (or hands) to form balls and place on cookie sheet.
- Bake at 350 for 10 minutes.
- Let balls sit on the cookie sheet for a couple minutes before moving to a cooling rack.