I do love to bake, but I often avoid the task for a number of reasons.
One, I am a messy baker. I hate to do dishes even more than I love to bake.
Two, it takes concentration and I have much distraction around here these days.
And three, I have no self control when it comes to partaking of said baked goods. I love to eat them more than I hate to do dishes.
So really, it’s number three.
Last night, all of that was out the window when I decided to make these cookies from The Idea Room found via Pinterest. I was up a bit late as I changed the recipe to make the cookies my desired texture. I like them soft with some heartiness to them. The key to trying a new cookie recipe, is to bake only one cookie, try it and then change it up if you need to. In this case I added more flour, changed the temperature and the bake time until I got my desired cookie .
Starting at 9pm – I tested 5 cookies before I got to what I wanted. Five cookies times 10-12 minutes each equals a momma who’s up too late with a sugar high.
Enjoy this rich, chocolate chip cookie with a hint of peanut butter. My recipe was inspired by The Idea Room’s recipe.
from Lynette’s Kitchen @ CleverlySimple.com
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 Cup softened butter
1/2 Cup peanut butter
1/2 Cup granulated sugar
1/2 Cup packed brown sugar
1/2 tsp vanilla
1 cup semi-sweet chocolate chips
1. Preheat oven to 350 F.
2. Mix flour, baking soda and baking powder in bowl. Set aside.
3. Mix butter and peanut butter in mixer.
4. Cream in sugars.
5. Add egg and vanilla and mix well. (Make sure to scrape the sides of the bowl.)
6. While mixing on low, slowly add the dry ingredients until incorporated.
7. Add chocolate chips.
8. Scoop dough onto cookie sheet using spoon or cookie scoop.
9. Bake 11-13 minutes in preheated oven.
10. Place on wired rack to cool.
*If you’re like me and are ready to bake with cold butter, just whip it around in your mixer for about 20 seconds to give it more surface area. After about 5 minutes it should be perfectly soft.
*I use an Airbake cookie sheet. (You can find it on Amazon.)
*I use an OXO Good Grips Medium Cookie Scoop (you can find it on Amazon) to make each cookie size consistent.
*You may need to add more or less flour depending on the humidity.
*Don’t over bake! Cookies should be lightly browned on the bottom.
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