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The baking didn't go so well last night because my dad wouldn't leave me alone. I was all, "Dad, I'm baking. Don't talk to me." And he was all, "I'll talk to you if I want to! Will you make some of those pecan-chocolate chip?" and then after I put some in the oven, he was all, "Are they done yet?" and I was all, "I dunno, does it look like it?" and he was all, "Hey. Don't be a smartass." But I couldn't really help it because I just wanted to be left alone to bake some goddamn cookies.
But I did find the best chocolate chip cookie recipe I'd ever made! So that was good. And I also made some pretty good peanut butter cookies.
Chocolate Chip Cookies
1 cup unsalted butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tbsp baking soda
1/8 cup milk
1 tbsp vanilla
2 1/2 cups all-purpose flour
1 tsp salt
12 oz. semi-sweet chocolate chips
Preheat the oven to 350 degrees. Cream the butter and sugars together in a large bowl, preferably with an electric mixer. Add eggs and beat together. Add the baking soda, milk, vanilla, flour, and salt and mix well. Add chocolate chips. Roll into small balls and bake until just set for soft cookies or golden-brown for crispier cookies.
Peanut Butter Cookies
1/2 cup unsalted butter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 3/4 cups flour
Preheat the oven to 375 degrees. Cream the butter, peanut butter, and sugars together in a large bowl (again with an electric mixer). Add the egg and vanilla and beat. Blend in the flour gradually and mix well. Roll into balls and put on baking sheet. Flatten with a fork. Bake until golden-brown.
Couple tips: Don't over-mix when you add the dry ingredients! It tends to create flatter cookies. Also, substituting shortening for butter will make cookies rise higher. If you don't want to eat them now, you can wrap two layers of plastic wrap around them and freeze them. That'll work for basically any cookie. They keep for about a month.
But I did find the best chocolate chip cookie recipe I'd ever made! So that was good. And I also made some pretty good peanut butter cookies.
Chocolate Chip Cookies
1 cup unsalted butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tbsp baking soda
1/8 cup milk
1 tbsp vanilla
2 1/2 cups all-purpose flour
1 tsp salt
12 oz. semi-sweet chocolate chips
Preheat the oven to 350 degrees. Cream the butter and sugars together in a large bowl, preferably with an electric mixer. Add eggs and beat together. Add the baking soda, milk, vanilla, flour, and salt and mix well. Add chocolate chips. Roll into small balls and bake until just set for soft cookies or golden-brown for crispier cookies.
Peanut Butter Cookies
1/2 cup unsalted butter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 3/4 cups flour
Preheat the oven to 375 degrees. Cream the butter, peanut butter, and sugars together in a large bowl (again with an electric mixer). Add the egg and vanilla and beat. Blend in the flour gradually and mix well. Roll into balls and put on baking sheet. Flatten with a fork. Bake until golden-brown.
Couple tips: Don't over-mix when you add the dry ingredients! It tends to create flatter cookies. Also, substituting shortening for butter will make cookies rise higher. If you don't want to eat them now, you can wrap two layers of plastic wrap around them and freeze them. That'll work for basically any cookie. They keep for about a month.