Notes: When I saw this entry on http://www.playingwithfireandwater.com/, I knew I had to try it. This isn't the first time I've used miso in baking or dessert but it's definitely my first cookie using the paste. My only substitution was using regular brown sugar instead of dark. I also chilled the entire batch of dough overnight before baking. I used convection at 315°F and took the cookies out at the 11 minute mark. They were underbaked, but cooled to a nice, soft consistency. None of my four different tasters could detect what was in them. They're not overly salty, but lack a strong peanut flavour.
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