So I decided to bake. I thought about what I had, which wasn't anything fancy. Chocolate chips, flour, vanilla, sugar, peanut butter... hey! It was this idea that led me to Smitten Kitchen, where I found this awesome recipe.
I adapted it a little based on what I had-- and of course, played around with the baking times since our old gas oven is a little finicky. The first batch got a little scorched because I flattened them and baked them for 10 minutes. The second batch I forgot to flatten and baked for 8 minutes and they were good, but kind of cakey. But the third batch was perfect-- flattened AND good time. And they're crunchy, but they melt in your mouth. We had friends over last night and they were complimented all around.
Peanut Butter Cookies
Adapted from Smitten Kitchen
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature
3/4 cup plus 1 tablespoon sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture gradually and beat thoroughly. Stir in the peanut butter chips. Place a tablespoon of sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern, but do not overly flatten cookies. Bake for 8 minutes minutes. Do not overbake.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Om nom nom!
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