By Kate Krug, Contributing Editor
Join us each day as our team of editors and contributors cook through the MyRecipes America’s Favorite Food cookbook, out September 11, 2012.
My idea of cooking generally includes a pasta dish of questionable quality that gets nuked for three minutes. I don’t know parsley from arugula and if I can toast Pop-Tarts without burning them, it’s a good day. To save others from my obvious culinary shortcomings, I figured cookies would be the best bet. A cook I may not be, but I can whip up a mean batch of baked goods.
This recipe is super easy and results in thick, soft but crunchy cookies with strong nutty flavor. An eau de peanut butter will also leave your house smelling like the Keebler Factory. No complaints here.
I’d also suggest not trying to fold the butterscotch chips in the dough by way of the electric mixer. There was an epic battle between my face and rogue butterscotch chips.
The bottoms of the cookies will also brown quickly because of the peanut pieces in the peanut butter. For the second batch, I baked the cookies for around 12 minutes instead of the suggested 15, and no change. Should I make these again, I will probably substitute the crunchy peanut butter for smooth to negate the overly brown cookie bottoms.
I tasted one to make sure nothing went horribly wrong and then immediately saran-wrapped those babies and tucked them away. Thank goodness my lovely co-workers ate the bunch. Leftovers are dangerous around me. My only lingering after thought was that these would make great ice cream sandwiches and in fact, that just may be next weekend’s project.