One thing that you will not find in
our home is peanut butter. Probably a
little unusual for a family with 5 kids but because my husband is allergic to
peanuts, we are all diligent about checking labels. We steer clear of any products containing peanut
oil, peanuts, traces of peanuts, m&m’s (I know!).
Fortunately, none of the children inherited his allergy so when my hubby
went on a work trip recently, I did something for the kids that I had never
done before…I baked peanut butter chocolate chip cookies! I fooled around with the recipe until I found
one that produced the kind of cookie that I wanted. The kids devoured them…SUCCESS!
Lori’s Peanut
Butter Chocolate Chip Cookies
2 ¼ cups of flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) softened butter
1 cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups of semi-sweet chocolate chips
¾ cup chunky peanut butter
1 cup milk chocolate chips (optional)
Directions:
Preheat oven to 375 degrees F.
In a small bowl combine flour,
baking soda, baking powder and salt.
In a large bowl beat together butter
and sugars until creamy. Add eggs,
vanilla and peanut butter and stir until the mixture is well-blended. Gradually add the flour mixture and mix
together well. Stir in the chocolate
chips. Drop teaspoonfuls of the dough onto
baking sheets (I sprayed mine with Pam first.
The baking sheets, not the cookies.)
You will need to press the cookies with a fork, a spoon or your
fingertips because they will not spread out much while baking.
Bake for 8-12 minutes then remove
and cool on wire racks. I tend to like
my cookies a little mushy so I kept mine in for about 8 minutes but they were
still pretty soft at 12 minutes.
Now Go! Be Crafty!
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