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.
Easy soft and chewy Chocolate Chip Peanut Butter Cookies. One of my favourite cookie recipes to make as a dessert or a grab and go snack.
- 1 cup salted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 1/4 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp cornstarch
- 1/4 tsp 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.
Total time does not include time in fridge.