Informative and Delicious

I took Advanced Composition this semester, a required class with a misleading name; instead of composing essays, we composed memos, business letters, resumes, and a big informative presentation. The basis of the presentation was that it needed to focus on someone or something who/that has been extremely influential in the field you plan to go into. Thus, I chose Martha Stewart.



Part of the project included bringing in handouts for everyone in the class - a piece of paper with trivia or a pie chart on it - to supplement your presentation. After sitting through about fifteen of the presentations, I decided to make my handout into a little ray of sunshine. I baked cookies, placed them in cute, individual treat bags, and handed them out along with the recipe. Needless to say, I made an A.



These cookies are really basic and have an after-school feel to them. They are just another kitchen sink cookie recipe for your never-ending cookie-book. My never-ending cookie book.

Peanut Butter Chocolate Chunk Cookies
Makes 2 dozen cookies

1/2 cup unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup dark-brown sugar, tightly packed
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
1 1/2 cups semisweet chocolate chips
2/3 cup roasted peanuts, chopped

Heat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until combined. Sift flour and baking soda together, and add to the butter mixture, beating just to combine. Fold in chocolate chips and peanuts.

Using a large spoon, form dough, and place on a baking sheet linedwith parchment paper, pressing down slightly to flatten. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 1 week.

Nothing Too Exciting

I made oatmeal-pecan cookies for my grandpa and they weren't that great. I guess that's what I get for straying from my tried-and-true oatmeal cookie recipe.



I won't be making this exact recipe again; it will have to gain something...like charisma. They just didn't have much character to them, honestly. They weren't bad, just boring.



Oatmeal-Pecan Cookies
Makes 2 dozen cookies

1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla
1 cup old-fashioned oats
1 cup chocolate or butterscotch chips
1 cup all-purpose flour
3/4 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans

Beat butter and both sugars with an electric mixer in a large bowl on medium until light and creamy, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla.

On low speed, gradually add flour, cinnamon, baking powder and soda, and salt until completely blended. Stir in oats, pecans, and chocolate chips.

Drop dough by tablespoonfuls about 2 inches apart on a cookie sheet. Bake for 8 to 12 minutes or until golden.