20 February 2012

darn soft cookies!

Apartment deep clean: check.  Exercise: check.  Hike: check.  Awesome acting class: check.  Day spent with a girlfriend: check.  Italian dinner: check.  It was a good 3-day weekend. 

As you might know, I love food blogs. I love reading them and I love drooling over them.  It's one of my favorite things to do, especially at work when there's a lull in my day.  I've been reading Slow Like Honey for a couple years and I love it and bet you would too!  It's the kind of place you find yourself reading archives because you're enjoying yourself.  On Thursday night I decided to make some cookies at work because I was in the mood to bake and it's nice to bring something sweet just cause. :) So I tried out SLH's Peanut Butter Cookies. Man. These were the softest cookies I have ever made. They were so yummy.  I switched it up a little, try it!

Peanut Butter, Chocolate Chip, Cherry Chunk Cookies
Adapted from Slow Like Honey
Peanut Butter, Chocolate Chip,
Cherry Chunk Cookies

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup peanut butter at room temperature (I used a generous cup)
  • 3/4 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temp.
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips
  • 1/2 cup chopped dried cherries

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt (I tend to put  more salt then is asked for - I really like savory with my sweet! But just a teeny tiny bit more). Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture in two batches and beat thoroughly. Stir in the chocolate chips and chopped cherries. Cover the dough and put in in the fridge for about 20 - 30 minutes.  

Get a cookie sheet with parchment paper and using a spoon get a meatball amount - not like, I'm having an entree meatball but like a swedish meatball from IKEA size - roll into a ball and put on cookie sheets, leaving several inches between for expansion. Using your palm, push down on each cookie a little, you're not mashing them you're just flattening them a little. Bake for 10 to 12 minutes (I did 11 minutes). Don't overbake. They may appear to be underdone, but they're not. This is where they get good!

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely. Enjoy with a cold glass of milk and remember to share!

Here are my other instagrams! (ps. I LOVE instagram)
Grant & Wendy hard at work - Wendy is an
awesome AD!

Josh & Vanessa getting ready to do some reaction
shoots so we have stuff for coverage. These two
are funny, funny actors!

Egg Day Off Salad Sandwich for lunch.


  1. Yumm. The cookies look great!! I love that they have dried cherries in them.

    1. So good! Biggest thing - don't over cook! Then they're crunchy not soft...but you knew that. :)