My husband gifted me with Martha Stewart's Cookies book as part of my birthday present...
... Something he said was a present for him, really. Ha ha. As my inaugural cookie to bake, we selected Martha's Chunky Peanut, Choclate, and Cinnamon Cookies.
Gotta love a cookie that requires commas in its name.
The results were good enough to share, so here's the recipe.
2 c. All-Purpose Flour
1 t. Baking Soda
1 t. Salt
1/2 t. Cinnamon
3/4 c. Unsalted Butter at Room Temperature
1/2 c. Smooth Peanut Butter
1 c. Packed Light Brown Sugar
1/2 c. Sugar
2 Large Eggs
1 1/2 c. (a 12 oz Package) Semisweet Chocolate Chips
2/3 c. Roasted, Salted Peanuts coarsely chopped
2 t. Pure Vanilla Extract
1. Preheat oven to 350 degrees.
2. Whisk flour, baking soda, salt and cinnamon together in a bowl.
3. On medium speed, combine peanut butter and butter in a mixer using the paddle attachment (about 2 minutes).
4. Add sugars, mix for 2 minutes.
5. Mix in eggs.
6. Gradually add flour to mixture until just combined.
7. Fold in chocolate chips, peanuts and vanilla until well distributed.
8. Refrigerate dough until slightly firm. Martha suggests 15 minutes, but if you've been having the kind of heat we've had... go for 30 minutes.
9. Roll dough into 1 inch balls. Space 2-3 inches apart on cookie sheet lined with parchment paper. Flatten slightly.
10. Bake for about 13 minutes, or until just golden. Rotate sheet about halfway through bake time.
11. Transfer cookies to wire rack to cool. Cookies can be stored in an airtight container for up to 3 days... if they make it that long!
The taste? Not knock-you-over burst of awesome, but more of a cozy hug that creeps up on you and makes you want more.
I used the 13 minute bake times to get some much needed dusting done (I, indeed, could have written DUST ME on many thickly dusty surfaces) and ferret out some items to get rid of... in between entertaining my 7 month old and changing diapers, of course!