Cooking Day

Monday, August 18, 2008

Sundays. Seems like that would be a great day to get in some cooking, doesn't it. Hmmph. You haven't met my family. Let me introduce you...

This is my youngest, Summer. She's very high maintenance. She thinks it's a good idea if we dress like twins. I think she's wrong.

This is my oldest, Shelby. She's in charge of the dishes. I can't cook until she gets the dirty ones out of the sink. It's gonna be a while.

This is Smokey. He ignores me...until it's time for me to cook. Then he won't leave me alone.

This is Jimmy. He steals cookies when he thinks I'm not looking. I'm always looking.

These are Peanut Butter Cookies made from a recipe I found on They are heavenly. I made them to take to work tomorrow. They aren't gonna last that long.

You're probably wondering where the picture is of my 3rd brat, Stormy. She's 17, and drives. So I don't see her much. One day, I'll catch her on film and then you will know she's not a figment of my imagination.

I'm off to make Southwestern Peppered Cream Chicken. New recipe. If it doesn't suck, I'll share it with you tomorrow.



Peanut Butter Cookies

The brilliance of these cookies is that they include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.

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 (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup 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 and beat thoroughly. Stir in the peanut butter chips. Place 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 10 to 12 minutes.
Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.


mom said...

Loved the pictures. That is how I usually see Shelby too!

Let me know about the chicken. We don't do peanut butter in this house.


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