…I told you I’d get back to you on my resolutions. They. are. too. many. Oh, my. The last few years, I’ve kept it simple so I can have an accomplish-able goal. Always bring my own bags shopping, stuff like that. Not this year. I am too ambitious lately. This year I am the stereotypical New Year’s Resolution Poster Child for Potential Failure: brush teeth each night. wear retainer each night (the thing’s only seen my mouth like 7 times in as many years). have a craft ready for each week to do with my kids (ha!). only one chocolate item a day. only one dessert a day. blah. blah. blah. The fun one, though, that I’ll bet I keep: take my loved ones out for a drink at their birthday as my gift. The gift of time and imbibing something delicious. My gift to you soon if you are one of my loved ones!
But here is my gift to you, whether you are a loved one or not: My best-selling baked good recipe, all for your very own.
We love peanut butter chocolate chip cookies around the Fresh Scratch household! All of us, that is, but Teensy-Weensy Fresh Scratch. She’s too little for peanuts yet. She managed to get into some peanut Christmas candy last week, but that’s another story….
This is verrry loosely adapted from my peeps at “Everyday Food” magazine, fyi. Makes 3 dozen, which may not be enough for you, depending on your love of pb and chocolate ;).
Peanut Butter Chocolate Chip Cookies
1. First, to make this smooth for you, do what I do and put on an apron, throw on some “eat, pray, love” soundtrack, and assemble your ingredients, as pictured above:
1 1/2 cups flour
1 tsp. baking soda
1 c. peanut butter
4 tbs. butter, room temp. (this temp. thing really is important!)
1 c. loosely packed brown sugar (I hate taking the time to tamp them down, so I adjust…)
1/2 c. sugar
2 eggs (props to my niece who is my egg supplier! Word up, Lexi’s Farm Fresh Eggs!)
1 1/2 tsp. vanilla (use the most expensive you can afford)
1 c. your fave chocolate chips, chunks, whatever
2. Preheat your oven to 350 degrees. Put racks in the upper and lower thirds so you can save time by baking two sheets at a time. In a medium bowl, whisk the flour and baking soda. With your mixer and a bigger bowl, cream peanut butter, butter, and sugars until fluffy and light in color. Plop in your eggs and the vanilla and mix until smooth. Switch your mixer to low to avoid a major dust cloud (do people get lung problems from inhaling flour? I wonder.), then slowly shake in your flour mixture. When it’s just combined, dump in the chocolate. If you have a Kitchen Aid mixer or another type that locks, do it now so it can power through the heavy mixing.
3. I like to line three baking sheets with Silpat sheets or parchment at this point. I’m not a stickler on cookie sheets. Although, I have noticed stone ware pans tend to take longer and make cookies puffier, and my old trusty one that is blackened cooks them faster. Anyway, if you want them to look pro, use a tablespoon-sized scooper and drop them on the sheets in a 3×4 grid.
Bake them for 7 minutes, then switch the top one to the bottom and vice-versa. Bake for 7 more minutes. These make 3 dozen, so your third pan will be a lone ranger in the oven. Put a rack in the middle for him. Bake him for 14 minutes. Transfer to wire rack to cool. These are crisp outside, soft and chewy and melty inside.