After I had a few Ratio-driven successes under by belt, I had an idea: The Maximum Peanut Butter Cookie.
Ruhlman describes the “essential” cookie as 1 part sugar, 2 parts fat, and 3 parts flour. I’ve made this, and it’s OK. Somehow, I got to wondering how it could be adapted to a peanut butter cookie. I stayed up late and actually did the math: I came up with a recipe where peanut butter provided all of the fat and most of the sugar. I made no other changes and added no other ingredients.
I thought this was brilliant. I gave it a name (see above). It was a few days later that I actually got around to trying this crazy thing, but that night I went to sleep convinced of my own genius.
The “cookie” it produced was awful. Imagine a lump of peanut butter in your mouth, with flour (making it drier) and being baked (even drier). You’re thirsty just thinking about that, right?
If I try this again, I think I’ll use a liquid for the additional sweetener (honey, perhaps), lower the amount of flour (to account for all the other “stuff” in a serving of peanut butter that is neither fat nor sugar: the peanut solids and whatever else), and probably add some eggs to soften and leaven it a bit.