|These cookies are delicious. Dancing strangers in banana|
suits will try and steal them. Don't let this happen.
1 Cup Peanut Butter (Now ordinarily when you're cooking you'd use smooth peanut butter. And of course, this is no exception.)
3/4 Cup Brown Sugar
1 Stick Butter
1 typically-sized human's pinch of Salt
3/4 Cup Flour
1 tsp Vanilla Extract
1/4 tsp Baking Powder
1/4 tsp Baking Soda
The first thing you're going to need to do is wait. Like, forever. Because you need your butter to be room temperature, and warming up to room temperature isn't something that butter takes lightly. It's got to take some time and really learn about itself, maybe travel the world and live a little bit, before it makes that kind of commitment. Eventually, when your butter is ready to settle down, punish it for its indecisiveness by creaming your brown sugar right in to its face. Sure, that may sound violent. But "creaming" sugar in to butter is really just rapidly beating the crystalline structure of the sugar in to the butter so that it rips innumerable tiny holes in it which trap in air. Anyhow, once you're done torturing your butter for toying with your emotions, beat in your peanut butter, egg, and vanilla. In another bowl, whisk together your flour, baking soda, and baking powder, along with your pinch of salt. Slowly add your flour mix in to your peanut butter glop, and stir until it's combined. Grease up a baking sheet, and start portioning out some cookies. Grab about a ping-pong-ball-sized chunk of your cookie dough, and roll it in some sugar until it holds its shape well. Put it on your baking sheet, and repeat until you're out of dough. Bear in mind, these things are going to be light, fluffy, slightly crumbly cookies, and as such they'll need some room to spread out when cooking. Overcrowd your baking sheet at your own peril.
|Not pictured: The many cookies I ate before remembering|
that I needed to take some pictures.