Last night, the first thing I thought about when coming home was getting out the flour, sugar and butter and start baking. The smell of anything baking lifts my spirts. And, well, I do have that 25 pounds of Costco flour to use.
It was a little too late and I was a little too down for a marathon baking session. But I'm ready to begin playing in the kitchen with a few Christmas cookies recipes that I've been dying to try.
UPDATE: I scratched an earlier cookie link since you need a subscription - thanks for the heads-up Mr. Ruffles! Try this one instead. It's the Epicurious site for holiday cookies.
I'll also make Sara Foster's super easy peanut butter chocolate chip cookies.
UPDATE: I brought these cookies into work today. We really needed them!
Here's the recipe:
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Adapted from Sara Foster's "The Foster's Market Cookbook" (Random House, 2002.)
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
Preheat the oven to 375. Lightly grease two baking sheets and set aside. Cream together the butter, peanut butter, brown sugar and granulated sugar in a bowl with an electric mixer until well-combined. Add the egg and the vanilla and mix until all ingredients are combined. Sift together the flour, baking soda and salt in a separate bowl and stir to mix. Slowly add the flour mixture to the peanut butter mixture while beating or stirring until smooth and well-blended. Add chocolate chips,. Do not overmix. Scoop the dough with a heaping tablespoon, roll into a ball and drop onto prepared baking sheets about 3 inches apart. Press flat with the back of a fork . Each cookie should be about 1/4-inch to 1/2-inch thick.
Bake 12 to 15 minutes (or 10 to 12 minutes for soft, chewy cookies) until golden brown. Cool 5 to 10 minutes on the baking sheets before removing the cookies to a baking rack to cool completely.
Makes about 2 dozen cookies.
2 comments:
The link to the Cook's Country cookie recipes needs to be fixed. Though, to be honest, it is pretty useless since you cannot access the recipes unless you have a subscription.
Patty, those of us not at work like cookies too...hint hint!
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