Where it all began...

Apparently I make good cookies. Not just good cookies but awesome cookies. Not my words, the words of my family and friends. Don't get me wrong, I can follow a recipe. But I'm not really sure what makes them so delectible. I almost feel as though I am cheating my family, mostly my husband, out of the tastefulness of life when I make cookies from premade dough or pour them out of a box. They even have their own name: Shari Cookies. These "Shari Cookies" have become the only request of my family as Christmas presents and are a requirement at family parties. It all started Christmas 2005 when I tried to get a cookie exchange going. I made hundreds of cookies in my college apartment all by hand (I didn't yet have a mixer), in an oven that barely fit one pan. My roommate awoke to masses of baked goods covering each and every surface of our living space, save her bedroom and our tiny bathroom. I boxed them all up, well most of them, wrapped them in holiday flare, and placed them under the trees of my unsuspecting family members. With visions of sugar plums fleeing their dreams, they awoke to the sugar spender that has now become the traditional holiday staple. My goal is to get some practice this year. Not that I'm rusty. I absolutely adore baking. However, it seems as though I always go into the holiday cold, without the proper shoes, stretch and warmup. Not this year. This year I plan to outdo all the rest, which will be hard to do, for sure. And so, "The Cookie Project" was born. Each week I plan to make one type of cookie. It must be from scratch and have all the love and tenderness of warm homemade cookies and the subsidial milk, sans the slobber of my husband's spit on the spoon. So, one homemade cookie a week. This can't be good for our waistlines, but he's not complaining...

Saturday, October 22, 2011

Week Five: Peanut Butter Choco Chunk Cookies GF

Peanut Butter Chocolate Chunk Cookies
Yields 16 servings
(C) Everyday with Rachel Ray

Ingredients:
1 cup peanut butter
1 cup brown sugar
1 large egg
1 tsp baking soda
1/2 cup semisweet chocolate chips or chunks

Directions:
Beat the first four ingredients in a mixer. Stir in chocolate. Drop rounded tablespoons of dough 2 inches apart on parchment lined baking sheet. Bake at 350 for 10 minutes. Let cool on pans.


After the deboucle of the apple spice cookies, I broke the rules and went to a familiar favorite. We were off to see my GF mother-in-law and these were super-duper easy to make by the time we had to leave. Plus, I knew they would turn out. These are great. They are super peanut buttery and soft right off the pan as well as a few days later. They stay very well. They are (surprise!) gluten free! But you would never know it.
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