a cookie kinda day.by caroline
Yesterday was the perfect day for cookies.
OK, every day is the perfect day for cookies. But yesterday felt like one of those relaxing, sunny, breezy, whimsical days that could not be more perfectly rounded out than with a stack of cookies and some milk for dunking.
I had a lazy morning. Did a little shopping. Had a chance to hug my parents and youngest brother, Isaac when they stopped by. Made a loaf of bread. Went for a trail walk with Dan. Had cheese and crackers with a glass of wine while I made dinner.
And then … we ate cookies. Peanut Butter Chocolate Chip Cookies to be exact …
Peanut Butter Chocolate Chip Cookies
Keywords: bake cookies dessert snack vegetarian gluten-free peanut butter cookie
Ingredients (18-24 cookies)
- 1 cup G-Spot Gum- and Gluten-Free Baking Flour Mix
- 1 teaspoon gltuen-free baking powder
- 1/2 teaspoon sea salt
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon gluten-free vanilla extract
- 3/4 cup peanut butter (smooth or chunky — your choice!)
- 1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or use a baking mat, like this.
In a medium bowl, sift together the flour, baking powder and sea salt. Set aside.
Using a standing or hand mixer, cream the butter and both sugars on medium speed until well combined. Add the egg and vanilla, and mix on low-medium speed until combined. Add peanut butter, mixing on low-medium speed until fully incorporated. Slowly begin to add the flour mixture to the wet ingredients, stirring until just combined (do not over-mix). Fold in the chocolate chips.
Scoop Tablespoon-sized balls of cookie dough onto the prepared baking sheets and bake for 10-13 minutes, until golden brown.
Allow cookies to cool on the tray for 5-7 minutes, then transfer to a wire baking rack to complete cooking process.
Let me tell you, that was one of many bites. But that’s what a day meant for cookies is all about, right?