“Too many people overvalue what they are not and undervalue what they are.” ~ Malcolm Forbes
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Our granddaughter helped me bake cookies before school started last week and her brother fell and broke his arm when the old pogo stick he was jumping on broke! Our other granddaughter came up from Winona State for an all-state Minnesota rugby tournament… which they won, shutting out every team they played from getting any points, even UMN Twin Cities who they played for the championship! You can see that her younger brother is now taller than she is… how did that happen! Cousins from Colorado Springs stopped by for a brief visit… always fun to see them.
RECIPE OF THE WEEK
Chocolate chip cookies are the number one favorite in our family, and my granddaughter and I made this variety straight from the Toll House chocolate chunk bag for a change. (We left out the nuts.) Report was they were good, but not as good as my ‘real’ chocolate chip cookies! What struck me about these cookies was how tender and delicate they were… literally melt-in-your-mouth texture.
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup creamy or chunky peanut butter
- 3/4 cup (1 1/2 sticks) butter, softened
- 2/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Â 11.5 ounce package semi-sweet chocolate chunks
- 3/4 cup chopped cocktail peanuts, if desired
Preheat oven to 350 degrees F. In a small bowl, combine flour, baking soda and salt. In a large mixing bowl, beat peanut butter, butter, brown sugar, sugar and vanilla extract until creamy.
Add eggs, one at a time, beating well after each addition. Beat in flour mixture gradually. Stir in chunks and peanuts.
Drop onto ungreased baking sheets by rounded tablespoon, pressing down slightly.
Bake for 9-12 minutes, until golden brown. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.
