Ah, Good Afternoon!

Sorry the blog is later in the afternoon but this asylum has been crazier than usual.  Ugh.  It just seems to be hard somehow every day.  I'm tired and my heart hurts.  But enough of that.  I don't have much time but couldn't let down the crazies that do come visit or Spicy for that matter.!  Still trying to put weight on mom so I found this recipe for peanut butter cookies.  The doctor said Peanut Butter is a good way to put weight on (go figure it's like one of my favorites!) and mom doesn't like it.  BUT put it in a cookie and she will scarf them down lol!  Hope you enjoy!  Oh and just in case you are not familiar a t = teaspoon and a T = tablespoon!

Perfect Peanut Butter Cookies

Yield: About 2 dozen cookies

Adapted from Smitten Kitchen

Ingredients

• 1-1/4 c all-purpose flour
• 3/4 t baking soda
• 1/2 t baking powder
• 1/4 t salt
• 1/2 c butter, softened
• 1 c peanut butter (creamy or crunchy, your preference)
• 3/4 c sugar + more for rolling cookies
• 1/2c firmly packed brown sugar
• 1 large egg
• 1 T milk
• 1 t vanilla

Instructions

1. Preheat oven to 350. Line two baking sheets with parchment paper.
2. In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.
3. In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and peanut butter together until smooth and fluffy. Add the sugars until combined, then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined.
4. In a small bowl, put a few tablespoons of sugar for rolling your cookies. Using a medium cookie scoop, portion out your dough and roll each ball into the sugar until coated on all sides. Place on baking sheet, allowing room for the cookies to spread out while baking.
5. Bake for 10-12 minutes (mine were perfect at 11), being careful not to overbake. The cookies will look slightly underdone in the center, but they are not. They will set up as they cool.

Notes

I always bake off half the batch of dough, then refrigerate the rest of the dough to bake the next day. The cookies in the photos were from the dough that had been refrigerated about 24 hours.

Are you wondering why there's no classic fork marks on the top of my cookies? This is because that method was started to help the cookies flatten out while baking. I found that this recipe didn't need help to flatten and that they were just perfect without the fork intervention. :)

* I on the other hand did indeed use a fork and make the lines.  There is just something comforting and memory jogging about them.  I also chose not roll them in the additional sugar as you can tell by my pictures below. You, my crazy friends, do what ever makes you happy!  But the cookies are delicious no matter how they look!  See you Thursday!  Hope your week is going awesome!