Last week was rough- a tragedy happened during the renovation of our house which ended up in a worker’s death. It shook all of us and I can not even imagine what his family must have gone through. But life had to move on.
Then an order that I worked on did not survive the 5 hour journey the customer took and it was the first time I was experiencing such a thing, so that to did not bring any cheer to the week. But lessons were learnt and hopefully it won’t happen again.
Anyway, I guess life is too short to live in worry and stress and sadness. We need to accept that things won’t always sail smoothly, and its ok.
Coming back to these cookies. These are a treat. A real treat. They taste fantastic and I really don’t know why I have waited so long making these. Please don’t repeat my mistake and get down to baking them as soon as possible.
The nudge to make peanut butter cookies from this modular kitchen exhibition I had attended. My parents are getting a new kitchen installed and the owners of the modular kitchen company that they have hired who also knows about my love for baking asked me to try the peanut butter cookies a chef was demonstrating at that exhibition. Since then I had it in my mind to try my own version.
I have only very slightly adapted a recipe from allrecipes.com. The cookies dont require much to do. Just the usual- beat the butters and sugar. Add in the eggs and fold in the dry. Refrigerate for an hour for dough to firm up and then roll 1 inch balls, make criss cross pattern with a fork and bake. And you will thank me that you did.
- 1 cup salted butter
- 1½ cups crunchy peanut butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp of vanilla extract
- 1½ tsp baking soda
- Cream the butters and sugar till light and fluffy. Add in the eggs, one at a time. Scrape the batter down before each addition.
- Ina separate bowl, sift the dry ingredients. Fold in the batter gently. Mix till just combined, being careful not to over mix.
- Refrigerate dough for an hour.
- Preheat oven to 180 C or 350 F.
- Roll the dough into 1 inch balls and put on a baking sheet. With a fork make a criss cross pattern and bake for 10-12 minutes ( I actually baked for 18 minutes- because I wanted a crunchier cookie and I baked them a little bigger in size)
- Let cool on tray for a bit and then transfer to cooling rack to cool completely.