Wednesday, August 30th, 2006
I have been working diligently on my new design that I can’t show you, so I guess that would be the end of that discussion.Â (I do have to say here, though, that this whole “full time job” thing is really getting in the way of my knitting time.Â Re-entry has been hard this year.)
But I’ve also been back at the wheel doing a little spinning, trying to finish up that lime superwash.
Another view, where you can see the single strand better:
Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â OK, I admit, this second photo is a bit gratuitous, but I don’t have much in the way of photos today.Â (That would be because the project I’m working on I can’t show you.Â See above.)
I had an interesting offer yesterday from someone who would like me to make cookies for them every month and ship them (the cookies) to them (the person).Â I was trained as a pastry chef and actually worked as a pastry chef for a while.Â Although I don’t work in the industry anymore (long story), I do make wedding cakes, specialty cakes, and other baked goods/pastries for private clients.
This offer got me thinking about cookies and their general goodness, and then I thought about one of my favorite cookie recipes.Â I decided that it would be fun to share this recipe on the blog today.Â (Please note:Â This is an original recipe of mine, so I’m not violating anyone’s copyright.)
So, without further ado, I offer you my recipe for
Peanut Butter Chocolate Chip Cookies
1 1/2 c. (3 sticks) butterÂ
3 c. brown sugarÂ
3 tsp. baking sodaÂ
1 1/2 tsp. baking powder
1 1/2 tsp. saltÂ Â
1 1/2 c. crunchy peanut butterÂ
4 1/2 c. flourÂ
4 c. (24 oz.) chocolate chips
Preheat oven to 375.Â Cream butter, brown sugar, baking soda, baking powder, and salt in mixer until light.Â Add peanut butter, beating until well-blended.Â Add eggs one at a time, beating well after each addition.Â Add flour; mix until blended.Â Stir in chocolate chips.
Scoop onto ungreased cookie sheets.Â Flatten with fork in a criss-cross pattern.Â Bake 8-10 minutes, or until cookies just start to brown on top.Â Cool on a wire rack.
Notes:Â This is a big recipe.Â Use a 4 1/2- or 5-quart mixer.Â
Adding the baking powder, soda, and salt to the butter and sugar when you cream them is a little trick I learned in cooking school.Â Doing this really distributes the small amounts of these ingredients throughout the dough, and because all three are granular (like sugar), it doesn’t interfere with the creaming process.
I use a small ice cream scoop to portion my cookies.Â It works great, is quick,Â and they all end up being the same size.Â