peanut-butter-cookies

Shirley's awesome

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When Shirley came over for my birthday dinner last month, she brought over some dee-lish-us peanut butter cookies. She also brought over the extra cookie dough, which I left in the fridge and rediscovered a few days ago. I have to say, having freshly baked peanut butter cookies is a wonderful treat. Even better, being able to have a single cookie, without having the temptation of eating a dozen of them.

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Peanut butter cookies

Interesting

Peanut Butter Cookies
From http://smittenkitchen.com/2007/12/peanut-butter-cookies/

The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.

1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
¾ cup plus 1 tablespoon (for sprinkling) sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
½ cup peanut butter chips
½ cup chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (I used the back of a palette knife to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Too many peanut butter cookies

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Having spent most of the weekend eating the peanut butter cookies Shirley made on Friday, I didn't do so well this morning at Velocity. The workout was 3 rounds of: 20 chest passes with a semi-bouncy 10# medicine ball, 10 shuttle sprints, 20 backward over-the-head ball tosses, 10 shuttle sprints, 20 sideway tosses (each side), 10 shuttle sprints, and 20 ball slams. I managed the first round with the 12# medicine ball, but could barely lift the ball for the second round.

My last set of sprints were pathetic in speed, but fairly okay in my starts.

I did manage to finish the workout, but I think that was more due to the fact I didn't have to duck out early to shower before catching the train. Mom's picking me up from the train station.

On the way to the station, as Kris was dropping me off, I commented, "Too many cookies, not enough exercise this weekend."

"Yeah, restraint isn't exactly in your vocabulary, is it?"

When it comes to Shirley's peanut butter cookies? Absolutely not.