chewy chocolate chip and peanut butter cookies

 

I took a packet of these little beauties along with me on a hike to Red Shirt Lake last weekend. The views were only slighter better than the cookies:

 

 

 

It's so pretty I want to live there. Right on that lake-bank (is that a word?). I don't think the dog would protest the idea:

Back in civilization, they recently opened a Kohl's here in town and I've never been to one, so I went and strolled the aisles and all I walked out with was a sweet new set of cookie sheets on sale for $20.

 

You know I had to crack the seal on that plastic pronto and bake me up some cookies. The cookie sheets I've had for years are so gross. They have those slightly sticky stains on them that won't come off (mental note: use more parchment paper) and I keep them hidden away in a cabinet. Once I had to bring them to a friend's house for a massive cookie bake and those sheets were such an embarassment.

But I'm embarassed no more and those old sheets are going to the thrift store. This recipe for chewy chocolate chip and peanut butter cookies did not disappoint on this, my new sheets' maiden voyage. I didn't think they were particularly chewy or peanut-buttery but they were still excellent. They bake in a flash and they stayed soft and moist in spite of the fact that I forgot and left them sitting on the counter on cookie sheets overnight.

Chewy Chocolate Chip and Peanut Butter Cookies

Makes 24

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Comments

[Lia "RSA courses" Scott]

i love peanut butter cookies.. Yours is so delicious as what i can see in your images..

[stephchows]

Man it is SO BEAUTIFUL by you!! And those cookies... they look amazing!

[siri]

Embarrassingly enough, I was jumping around in this post, reading a bit here, looking at a photo there, back tracking a bit, then wondering why you had sheets with slightly sticky bits.....gross!

And then I realized, you weren't referring to THOSE sheets. That'll teach me to not read your posts all the way though. Especially when they refer to PEANUT BUTTER COOKIES!!!! (Haven't had a spoonful of peanut butter since moving here).

[Dylan Smith]

what have all the other pictures have to do with the post. They are awesome by the way!
TAFE