There seems to be a trend here.
Looking at my blog, it really seems like all I make are desserts and breakfasts (which are sometimes just desserts in disguise...don't tell). So what's up with that?? Is it just that I don't make main dishes?
The thing with me is, when I make main dishes, I want them to be good. Somehow, I think it's way easier to experiment with baking than it is to experiment with cooking meals.
I don't know where this comes from. I mean, my mom and my sister are the complete opposite: they will experiment like crazy when they're making dinner, but then will follow baking recipes to a T.
And while this is not really an "experimenting with different ingredients" kind of recipe, it sure is a classic. And as it is my first day in Toronto, I only have access to limited baking ingredients in the house. (I mean, who doesn't have chocolate chips in their house?) This cookie recipe allows me to make use of what I have here.
I also realized how I don't have NEARLY enough cookie recipes on this blog of mine. That needs to change.
Peanut Butter Cookies
What you'll need:
- 1 cup butter, softened
- 1 1/2 cups creamy peanut butter
- 1 cup white sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- In a large bowl, cream together the butter, peanut butter, vanilla and sugars. Beat in the eggs until fully incorporated.
- In a separate bowl, combine the flour, baking powder and baking soda. Slowly add it into the wet ingredients and ix until fully combined. Place the batter in the refrigerator for 1 hour.
- Preheat the oven to 375˚F.
- Roll into one inch balls and place on ungreased baking sheet. Flatten each ball with a fork, making a criss cross pattern.
- Bake in the preheated oven for around 10 minutes, or until the cookies begin to brown.
- Remove from oven, and place on wire racks to cool completely.
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