North Beacon Street, Brighton
This is the recipe I used to make these deliciously light, sweet and crunchy Peanut Butter Cookies:
-1 stick of butter @ room temp.
-1/2 cup of white and brown sugar
-1/2 cup of peanut butter
-1/4 tsp vanilla
-1 1/4 cup of flour
-3/4 tsp of baking soda
-1/2 tsp baking powder
-1/4 tsp salt
*preheat oven to 375 F and bake cookies for 9-13 minutes (depending on size of cookie), longer if you want them more golden and crisp
** mix wet ingredients (egg, butter, vanilla, sugars) separately from dry ingredients (flour, baking soda & powder, salt) **
Using a metal spoon, I mixed the wet ingredients until relatively smooth and then in halves, I incorporated the dry ingredients
-Now you have cookie dough! Place it in the fridge until desired manageability. (I put it in for 30 min.)
Then roll them into small balls, and with a fork gently press the cookie dough
down to add some nice details
I baked my cookies for about 11-13 minutes b/c I rolled them sorta big, and I also like them darker and crunchy.
RESULT: 15 crunchy-on-the outside-chewy-on-the-inside-cookies
The bold autumnal foliage, yellow leaves draped over sidewalks,
and breezy cool weather...these are a few things I love about fall =)
Boston Fall's are a must-see, which reminds me that I must pay a
photograph-field trip to Newbury St. and Bay State Ave.