Guess what? This past weekend was really great. I got some things done. Hung out a bit. Y’know.
But it was also…. Well, let’s just say you are about to see how clumsy I am/how a LOT of my days turn out in the end. I took most of the afternoon on Saturday to make some baby food. Cael is an eater. I mean, he eats. And eats. And eats…. Get the picture? (But still no teeth!) Anyway. I had to make him some food. And I was feeling really good about it. A real domestic thing to do. Get the picture? La-ti-da, cooking and blending away. I made him some date oatmeal, carrots, and corn. They looked SO pretty – the colours are great.
Nice, right? Not for long…
And then, I went to put them in the freezer. If you’ve ever been in our home, you might understand. For those of you who haven’t, let me explain. The freezer is like a time bomb. It ticks, and the trigger is someone who’s in a hurry (ME?!), trying to shove something in the zero space that remains. It’s like trying to fit a 13th muffin in a 12-cup muffin tin. Or maybe a 13th AND 14th. Either way. This is what happens. Regularly.
Except normally, things aren’t still runny. And don’t spill all over the floor.
Sigh. All my work. Oh well, I suppose. Ever had these moments?
Back to the baking… So, I got another request. This time – Peanut butter chocolate chip cookies “that stay nice and moist”. Now I must say, I LOVE the peanut butter/chocolate combo. But. When it comes to cookies, they need to be strictly peanut butter. So I always use peanut butter chips. Chocolate chips can be substituted easily though. Definitely. (Really though, I guess I could do chocolate chip peanut butter cookies… 😉 )
Anyhow… I love peanut butter cookies. But the thing is – I hardly ever get to make them BECAUSE of silly allergy rules in the schools. Cookies are such a great snack in lunches. My brothers take cookies to school all the time (SOMEBODY’S gotta eat all those cookies we’re making!), but they can’t take peanut butter cookies. So. Solution is to bake them on weekends, or extended breaks. This week is March break, problem solved. (Not that I don’t eat a ton of them too, I’m addicted.) Again, they don’t look perfect. I don’t use a proportioned scoop (I have that gripe… remember?), but you totally could if you want (I know some people just can’t help it, I understand…). 🙂
Peanut Butter Cookies
1/2 cup margarine, softened
1/2 cup peanut butter
1/4 cup sugar
1/2 cup brown sugar
1 1/4 cup flour
3/4 tsp baking soda
1 bag peanut butter chips (or chocolate)
Preheat oven to 350F. Mix together the margarine, peanut butter, and sugars.
Add egg and salt, mix. Mix in flour, and baking soda. Should look something like this:
Now’s the time to add the peanut butter (chocolate) chips! I drop these cookies by the spoonful, but they can be rolled into balls too and pressed with a fork if you want.
Bake for about 10-12 minutes (they should be just brown around the edges).
These cookies stay awesomely chewy [and yummy] stored in an airtight container.
Hope you enjoy! Bon appetit!
How was your weekend?