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Thursday, November 10, 2011

Peanut Butter Chocolate Chip Cookies

Sorry for the hiatus, guys!  I've been absolutely swamped with schoolwork (among other things).  How much does that suck?  So when I found some spare time, I relaxed in my favorite way by baking something delicious.

Ergo, peanut butter and chocolate cookies that are just sooo good.  If you can't tell, chocolate and peanut butter is my absolute favorite combination- there's nothing (except maybe falafel) that I crave more than that combination.

The recipe calls for chocolate chips, but I actually didn't have any (for once).  Consequently, I used a bar of 60% Ghiradelli bittersweet dark chocolate.


I chopped the chocolate up with a meat cleaver and ended up with this:

Recipe for Peanut Butter Chocolate Chip Cookies:

1/2 Cup Sugar
1/3 Cup Brown Sugar
1/2 melted butter
1/2 Natural Peanut Butter
1 teaspoon vanilla
1 egg
1 cup self rising flour
1/2 cup oats
6 ounces Chocolate Chips (or a bar of chocolate)

Beat sugars, butter and peanut butter together.  Add vanilla and egg until creamy.  Mix in flour, oats, and chocolate and blend well.  Cover tightly with saran wrap and refrigerate for AT LEAST one hour, or until the dough is really stiff (since the butter was melted, it has to firm back up).

Drop dough by rounded teaspoons about two inches apart on an ungreased baking stone or cookie sheet.  Bake 10-15 minutes, or until browned.

                                            On a well used baking stone

                                         One stone's worth on a pretty plate : )

Side Note: I hate crunchy cookies.  As in, I refuse to eat them if they're not soft and delectable.  So what's a girl to do when she overbakes her cookies and makes them crunchy?  Put a slice of soft white bread into a sealable container and add the cookies.  Seal it tightly overnight (or just for a few hours) et voila- the cookies get soft, and the bread gets hard!

Until Next Time,



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