So guess what I walk into when I get home from Toronto after a 6:50 AM flight?
Everything is pilled into boxes. I can’t sleep in my bed because it’s covered in junk, and I can’t find anything that belongs to me.
There are painters in my house, and apparently we KNOW that they are stealing from us. My mom bought a closed rice cooker, and later found a knife slit along the side. When she went to open it up, there was kitty litter inside.
What a way to return home. Especially when I have to teach tomorrow. I mean, talk about the worst way to welcome someone off of a plane.
Now I’m staying at my boyfriend’s parents place, who were kind enough to let me stay here for however long I want.
Needless to say, I need some kind of treat to get me through this. And while this cookie didn’t solve much, it made me forget for a quick second how despairing I felt when I returned home.
Continuing with my peanut butter obsession. These cookies won’t last long. Trust me.
Chocolate Chip Peanut Butter Cookies
What you’ll need:
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 1 cup white sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 2 cups chocolate chips
- In a large bowl, beat together the butter, peanut butter and sugars until light and fluffy. Stir in the eggs and vanilla until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cornstarch and salt. Slowly add the dry ingredients to the wet ingredients, and mix until fully combined. Stir in the chocolate chips.
- Refrigerate for 30 minutes.
- Preheat the oven to 350˚F.
- Drop rounded tablespoonfuls of dough onto ungreased cookie sheets. Bake for 8-10 minutes, or until the edges begin to turn golden brown. Let cool on wire racks.