Sugar Pie replied: "Big, Super-Nutty Peanut Butter Cookies Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving. 2 1/2 cups unbleached all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon table salt 1/2 pound butter (2 sticks), salted 1 cup packed dark brown sugar 1 cup granulated sugar 1 cup extra-crunchy peanut butter , preferably Jif 2 large eggs 2 teaspoons vanilla extract 1 cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed) 1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl. 2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated. 3. Working with 2 tablespoons dough at a time (see illustration 1 below), roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days. Makes approximately 3 dozen cookies --March 1998, Cooks Illustrated ---------------------- Brownie Pie 6 Tbsp.(3/4 stick) unsalted butter 3 1/4 cups (20 oz)semisweet chocolate chips 3 extra-large eggs 1 cup sugar 1 Tbsp. instant coffee granules 1/2 tsp pure vanilla extract 1/2 cup all-purpose flour 1/4 tsp baking powder 1/4 tsp kosher salt 1 cup (4 oz) chopped walnuts 2 to 3 Tbsp. heavy cream Grease and flour a 9-inch tart or pie pan Preheat the oven to 350ºF. Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan. Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart. --Ina Garten"

Clarkie replied: "if you're more of a cook than a baker, the processor is for you. The Kitchen Aid is mostly about batters and baking..."