OK, you know you are getting old when a simple surgical procedure kicks your keister! And therein lies the reason, or at least half of the reason, why I haven’t been posting new recipes at my normal prodigious publication rate! The other half of my excuse is an almost month-long trailer trip. And when we are vacationing, my writing time is spent on a travel log. (Soon to be published BTW.)
But until that riveting commentary on life in a trailer is published, you will have to make-due with this cookie recipe.
Every trailer trip food plan begins with what cookies to bake for the upcoming adventure. (Proves I still have my priorities straight! Right?!) So, for this just completed trip I made a batch of these delightful cookies and a batch of Strawberry Dream Oatmeal Bars. (Recipe to be published after I finish the travel log.)
Both types of cookies were quite delicious and stayed fresh throughout the entire trip. OK, the dream bars traveled nestled in the trailer freezer between 2 pints of homemade chili and 2 mini meatloaf that I had prepared before we left on our trip. And I must say, the dream bars were really tasty when straight out of the freezer. But more about these bars when I get around to writing up the post and expounding on the wonders of these simple to make bar cookies.
Because I have only been combining peanut butter and chocolate chips together now for approximately 70 years, why is it until I reached the fine old age of 77, did it never occur to me to just put both kind of chips in a simple cookie batter. I realize my question is rhetorical, but I am still amazed at myself for being so dense. I guess I should just be thankful that any kind of new idea can still happen in my addled brain. Anyway – I did eventually think to put the two types of chips together and it did make for a very delicious cookie.
So, if you too like the combination of peanut butter and chocolate in a really delicious vanilla base, make a batch of these cookies at your earliest convenience.
And do read my travel write-up when it comes out in a few days. We are extremely lucky to be able to see our wonderful country first-hand, and it is my pleasure to share our adventures with you all.
I have missed trying out new recipes and sharing the ones that work with you all. So, get ready for more recipes and my random thoughts on subjects that should not be expounded upon by a person who is old enough to know better!
And as always – peace and love to all.
1 c. (2 sticks) unsalted butter, room temperature
1 c. brown sugar, packed
2 lg. eggs
2 tsp. vanilla
3 c. unbleached all-purpose flour, fluffed
1 tsp. baking soda
½ tsp. baking powder
1 c. semi-sweet or dark chocolate chips
1 (10-oz.) pkg. peanut butter chips
Cream the butter and sugars together until soft. Add the eggs and vanilla; beat until fluffy.
In a separate bowl whisk the flour, baking soda, baking powder, and salt together. Add to the butter mixture and beat just until combined. Add the chocolate chips and peanut butter chips; mix well.
Using a #30 (2 tablespoons) ice cream scoop, plop cookies 2-inches apart on parchment paper lined baking sheets.
Bake in a pre-heated 375-degree oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown and let sit on the baking pan for 2 minutes before removing to a cooling rack. Store in an airtight container.
Note: DO NOT OVERBAKE THESE COOKIES. They will not look done when you remove them from the oven. That is exactly how they should look!
