I am really excited for this year! For some reason, it feels different…but I’m not sure why. Lots of thoughts rolling around in my head right now though. I hope to do some traveling, plan a few camping trips, and I want to run another half marathon. Completing a half last year was really challenging but it was totally worth it. Perhaps I am being too ambitious but I guess only time will tell. :)
I’m also in my second week of taking a nutrition class at the City College! So far, it’s really fun and interesting. We’ve learned a lot about the 6 classes of nutrients, the difference between calories from fat vs. calories from carbohydrates, and a few types of studies that are commonly used for nutritional research.
You might be thinking…Duh, Steph, everyone knows this stuff. LAME. Well, not meeee! I read a lot about nutrition in my free time but I really wanted to start from the basics and dig deeper into the subject. The science behind what we eat and how it effects ours bodies is just fascinating.
Which brings me to….peanut butter + cookie dough = magical.
Scientific research says Trust me.
Good ol’ fashioned peanut butter cookies are. simply. the best. They are crispy on the outside and super chewy once you take a bite. This recipe makes a large batch but you can easily cut it in half if needed.
Let’s start 2014 off with a full batch, shall we?
If you have any fun goals/plans for 2014 that you’d like to share, please do!
Recipe adapted from All Recipes.
- 1 1/2 Cups crunchy peanut butter
- 1 Cup sugar
- 1 Cup brown sugar, packed
- 2 Sticks unsalted butter, softened at room temp
- 3 Cups flour
- 2 Eggs
- 1 Teaspoon vanilla extract
- 1 Teaspoon baking powder
- 1 1/2 Teaspoons baking soda
- 1/2 Teaspoon salt
- In a large bowl, cream together the butter, sugars, and peanut butter using a hand held mixer. Then mix in the eggs and vanilla extract.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt. Pour the dry ingredients into the wet batter a little bit at a time while mixing in between.
- Once all of the dry ingredients are fully incorporated, put the dough in the fridge for at least 1 hour.
- When the dough has been chilled, preheat oven to 350 degrees F and line a baking sheet with parchment paper (I usually use two sheets so that i can switch them out of the oven more quickly).
- Roll dough into 1.5 inch balls. Place the dough balls on the lined baking sheet. Using a fork, flatten the dough ball by forming a criss cross. make sure there are about 2 inches between each cookie.
- Bake cookies for 10-12 mins or until the edges and bottom of the cookie are golden brown.
- Let cool on baking sheet for a few minutes and then move to a cookie rack to cool completely.