Guess what guys?? Dave and I are going to Portland, Oregon this weekend! I’m super excited. Dave hasn’t ever been, and I’ve only been once (in November, while it was raining…) so we’re both looking forward to exploring a new town. Unfortunately there has been very minimal planning except for purchasing plane tickets and reserving a hotel. We are currently accepting suggestions for things to do! Any ideas?
The one thing I do know about Portland is that it is a foodie’s paradise. When I was there before I spent the entire vacation restaurant-ing. I loved it. Thus before we leave, I’m aggressively pre-eating to prep myself for this foodganza. (Clearly I am normal and this is what should be done.)
Hence I have rationalized consuming an entire batch of peanut butter cookies… solo.
(Nuts are a healthy-ish food group, right?)
I do appreciate if some of you find my behavior appalling, but that really shouldn’t stop you from trying this recipe. This recipe is awesome and my own personal adaptation from the classic peanut butter cookie. They are slightly flatter, softer, and chewier than a traditional peanut butter cookie. Also definitely add some chopped peanuts for crunch- you will thank me later. Hope you enjoy!
Peanut Butter Cookies
- 1 stick salted butter softened.
- 1/3 cup white sugar
- 1/2 cup brown sugar packed
- 1 egg
- 1/2 cup peanut butter
- ½ teaspoon vanilla extract
- 1 cup flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1/3 cup chopped peanuts optional
- Preheat oven to 375 degrees. Prepare baking sheet with parchment.
- Cream together butter and both sugars. Add egg, and beat until fluffy.
- Add peanut butter and vanilla extract, and mix until smooth.
- Combine flour, salt, and baking soda in separate dish. Mix with fork to combine.
- With mixer on low, gradually add dry ingredients to wet ingredients, until all the flour is incorporated. Stir in chopped peanuts, if using.
- Using spoon or cookie scoop, evenly distribute batter onto cookie sheet, 1-2 inches apart. Using fingers, press cookies until they are slightly flattened, about ½ inch in thickness.
- Bake for 8-10 min or until cookies are lightly browned on the edges.
- Remove from oven and cool on cookie tray for 1-2 minutes before removing to cooling rack. Cookies will flatten as they cool.
- Recipe makes about 20 cookies.