Peanut Butter Cookies.

Last month, we celebrated my nephew's birthday. It was a potluck of sorts and I was in charge of the dessert. Since he doesn't like cake, but does like cookies, I went with snickerdoodles and peanut butter.

Mrs. Field's Soft and Chewy Peanut Butter Cookies

Unfortunately, I didn't get an "after" shot because I was running late and cookies don't last long enough to even cool off around these parts. I will confess that they came out a little flat for my liking, but that didn't stop partygoers from pigging out. Seriously, I think everyone commented on how good they were. I even tried a cookie myself, you know, just to test the merchandise, and I have to admit, they were gooood. Soft and buttery and not too peanutty. They were a fucking hit.

These cookies are super easy to make and only require a few ingredients. Try it out the next time you have friends over. -Or the next time you feel like secretly binging out on three dozen cookies while your significant other is at the Home Depot.

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Recipe: Old-Fashioned Pumpkin Cookies.

Sometimes I blog about a recipe I've attempted and then I try it again at a later date and end up doing a much better job. So then I blog about it again and pretend like the first time never happened.

This is one of those times.

OLD-FASHIONED PUMPKIN COOKIES 
According to VeryBestBaking.com

INGREDIENTS
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup pure pumpkin
1 large egg
1 tsp vanilla
Glaze

GLAZE INGREDIENTS
2 cups sifted powdered sugar
3 tbsp milk
1 tbsp melter butter
1 tsp vanilla


DIRECTIONS
Preheat oven to 350 F (176 C). Grease baking sheets.

1. Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Set aside.

2. Beat sugar and butter in a large mixing bowl until well blended. Add pumpkin, egg, and vanilla. Beat until smooth. Gradually add flour mixture until thoroughly combined.

3. Drop by rounded tablespoon onto prepared baking sheets.

4. Bake for 15 - 18 minutes, or until edges are firm. Cool on baking sheets for 2 minutes.

Remove from sheets and place cookies on wire racks to cool completely.

5. Combine all of the glaze ingredients in a small bowl and beat until smooth. Drizzle glaze over cookies.

NOTE:
Instead of greasing my baking sheets, I just lined them with parchment paper. Baked goods always seem to cook more evenly (I.e. not burning the bottoms) with parchment paper.

I added white chocolate chips to my recipe. I don't remember how much though, so just eyeball it. This recipe yields a cake-like cookie, so the white chocolate chips were the perfect addition to break up the chewiness. If you don't like white chocolate (which is a shame, because really, the white chocolate chips were perfect in these cookies), I'd suggest butterscotch chips.


I made these for a Thanksgiving dinner my family decided to have before Halloween. They were a hit. Not to mention, super easy to make. This is a great recipe for cooking with kids.

Boner'ppetite!

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