Peanut Butter Cookies

Tuesday night, the music was up loud, the kitchen was warm from the long hot day, and there I was…dancing and singing into a cookie scoop. Part of me wishes that I had a video blog just so I could share a glimpse of how hilarious it was…but then I think about a camera following me around the kitchen and I’m like….no thanks!

Everyone is always surprised to hear that I get shy when it comes to public speaking and being on camera. Probably because I’m very loud and chatty (in the most elegant way of course) when I am with my friends. Every time I imagine being on camera, all I can think about is making an instructional video on how to make a quesadilla in spanish for a class. Unfortunately, or fortunately, I have no idea what happened to that video, but the memories are definitely still there. It was bad. And not even in that, oh look at those cute girls making a quesadilla…it was more of a oh god look at those girls speaking in valley girl spanish. Baaaaaad.

As for the public speaking bit…I’m in a speech class right now, and let me tell you, I feel like I’m going to pass out every time I go up there and speak. After my 5 minutes of torture are up I go and sit down and I literally could not tell you what I had just said. It’s like I black out, give a speech, and then come back to life. And I know what you’re thinking “the more you get up there the easier it will get.”

My response to that? I don’t believe you. It’s painful every time I go up there.

So until I get over my irrational fears of public speaking and being on camera, you’re stuck with me here folks!

In honor of trying new things, I branched out from my usual peanut butter cookie recipe and tried out Joanne Chang’s recipe from her amazing cookbook Flour. What I like about this recipe is that is just a straight up peanut butter cookie. The ingredients are wholesome and simple…ie: no extra trip to the store. My other recipe uses half butter and half shortening…I know, shortening, yuck – but trust me they’re pretty damn tasty too.

Why did I chose such a weird looking cookie to take a picture of? To show you guys how a real cookie should look, like a human made it. When I see perfect cookies it just makes me question what the heck they’re doing in their kitchen, because I use a cookie scoop and I still get gems like this guy. Either they are robots or I’m really sloppy. (Don’t answer that)

It’s rustic. That’s a thing, I swear.

Also, with the amount of peanut butter in this recipe, I will allow this an acceptable form of breakfast. I mean seriously, if you think about it the amount of protein you’re getting…it’s probably better for you than the cereal you’re eating! Okay, maybe not, but cookies for breakfast!!

Peanut Butter Cookies

51

30 minutes

Cook Time: 10 minutes

Yield: Approximately 4 dozen

A simple but satisfying classic, the peanut butter cookie.

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cup chunky peanut butter (not all natural, there is too much oil in it. Stick with the Jiff!)
  • 2 2/3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt

Instructions

  1. Preheat oven to 350º F.
  2. Using a stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed until light and fluffy (about 5 minutes)
  3. Beat in the eggs and vanilla on medium speed for 2 minutes, or until combined. Scrape down the bowl and mix again to ensure completely mixed.
  4. On medium low speed, beat in the peanut butter for another 2 minutes.
  5. In a medium bowl, stir together the flour, baking soda, and salt until well mixed. On low speed, slowly add the flour mixture to the butter/sugar mixture, mix until just combined.
  6. Drop the dough in tablespoon sized balls onto ungreased baking sheet. Using a fork, make the traditional criss cross pattern on top of each cookie. Bake for 10 minutes, or until golden brown on the edges, but still pale in the center. Let cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

Recipe from Flour Cookbook by Joanne Chang

Enjoy,

Madeline

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