Posted by Katie Lane
Last week I wrote about sunflower cupcakes out of a sense of desperation and need for sun, warmth, summer and relaxation.
Well, one out of four is not so bad. (Hint: it is not summer, I am not relaxed and it is barely sunny … ) But I am not complaining. I walked outside in a T-shirt without getting frostbite. I am a happy camper.
This article is not going to showcase some fancy bread technique or show off an elaborate cake design. It is just about cookies. Sometimes, you just need to step back from all the fancy-pants recipes and wild kitchen adventures and whip up a batch up of regular, old cookies.
Do not worry if they are perfectly round, and definitely do not bother to measure the chocolate chips. These are lunchbox cookies. Cookie jar cookies. The kind that you can gobble up without having to stop and admire.
So this weekend I opened my cupboard, pulled out a bag of chocolate chips, a box of raisins and a jar of peanut butter, and I just made cookies.
These cookies totally lived up to my expectations. They were sturdy, snack-sized and delicious. They tasted great with that just-out-of-the-oven warmth, but were still great the next day. They were a nice post-dinner treat and the perfect chaser to a lunchtime PBJ.
A versatile, simple, sturdy cookie. What else could a girl ask for? (Besides summer, sun and relaxation, that is…)
For more adventures in the kitchen, check out www.asprinkleintime.wordpress.com.
Chocolate Chip Raisin Peanut Butter Cookies
½ cup butter
½ cup sugar
½ cup brown sugar
1 teaspoon vanilla
¾ cup peanut butter
1 cup flour
1 teaspoon baking powder
A Pinch of salt
½ cup chocolate chips
½ cup raisins
Preheat oven to 375ºF (175ºC).
Line a cookie sheet or two with parchment.
Cream butter and sugars until creamy, then add egg and vanilla and beat until smooth.
Add peanut butter and continue to beat until combined.
Add flour, baking powder and salt and stir to combine.
Add chips and raisins and stir again.
Drop small spoonfuls of dough onto parchment
Bake 12 minutes or until just golden.
This recipe is adapted from canarygirl.com