Wednesday, March 26, 2008
Baking out of Boredom
Oh a beautiful day outside, I should be running with a puppy in the park, walking with a friend, or playing soccer, but I'm inside. Now I could be outside yes, I've choosen this, but I don't want to get lost in thoughts. So, I choose to bake.
Baking at least takes 45 minutes occupying enough time to keep me busy. Plus, I had an urge to bake. The other day I baked brownies because I promised friends. It felt good to be baking again for people. But I didn't have that reason today, I just wanted something to do.
Options were limited, not enough flour, and my lazy butt was not making a trip to the store just for flour. Waste of gas. So, I had to either half a recipe or find something with little flour. Thankfully Martha Steward came through with Peanut Butter Toffee Cookies. It called for 3/4 cup of flour, perfect cause I maybe had a little bit more than that.
Of course I changed up the recipe, mostly the sugar and add-ins, other than that it stayed the same. So if you are bored and have limited flour try the recipe or adapt it to your tastes.
3/4 cup all-purpose flour (spooned and leveled), plus more for fingertips
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/4 cup brown sugar
1/4 cup sugar
1/2 cup chunky peanut butter
1 large egg
1/4 cup toffee bits
1/4 cup chocolate morsels
Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee and morsels.
Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely. Store in an airtight container at room temperature, up to 2 days.