Monday, July 29, 2013

Peanut Butter Cookies

It seems as though it's been quite some time since I've actually posted something about baking, so I'm getting back to the heart of this blog today.

I made these cookies on a stormy Friday night. There was no real reason I chose these cookies, mostly because I realized I had all of the ingredients when I was perusing recipes in my new Pie in the Sky cookbook. I modified the recipe slightly in that I didn't do the sugar coating or criss cross portions of the recipe.

Because I'm lazy.

And because wine.

One thing you may or may not have noticed is that a lot of times I seem to be out of something and have to
run to the store. Usually for eggs. I have no idea why it's usually the eggs. This comes from me assuming that I have the basics and because I tend to quickly look at a recipe just to make sure I have all the ingredients. Which is usually fine. But not this time because the recipe called for the egg (which I did have!) to be "room temperature."  So, I may or may not have attempted to warm up the egg in my cleavage.

Because wine.

I tried to pass these off to my coworkers as "healthy" because they have peanut butter in them and peanut butter has protein. Although I'm pretty sure they would have eaten them regardless.

The bulk of these cookies went to my friend for her Birthday (who said they were "baller")...of which we missed the festivities.

Because beer.

Peanut Butter Cookies

1 1/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter
1/3 cup sugar
1/3 cup brown sugar, packed
1 egg, room temperature
1 teaspoon vanilla
1 cup chunky peanut butter

Preheat oven to 375.

In a medium bowl, sift together flour, baking soda and salt. In a mixer, blend together butter and sugars until smooth. Mix in egg, vanilla and peanut butter. Slowly mix in the flour mixture a little at a time until everything is completely blended. Drop cookies, about an inch around, onto an ungreased cookie sheet about an inch apart. Bake for 10-12 minutes. Remove cookies from the cookie sheet immediately and place on a cooling rack or wax paper.

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