Well hello there, a month after my last post! It’s been quite a month around here – me back to school, Shiv out of school for a few weeks, Jill out of town for one. I’ve made lots of “survival” meals—big batches of versatile food, like slow-cooker roasts and veggie-laced black beans. We’ve blown through plums at an alarming rate (Shiv has taken to eating two in one sitting, as a snack). I’m well into my giant Costco bag of quick-cooking steel cut oats, my school-morning-breakfast-of-choice. Jill used the internet and an electric knife to break down the half a wild hog that cousin Paul sent to us courtesy my in-laws. And I’ve made these cookies three times.
The recipe below yields a large amount, which is great because these cookies are delicious—wonderful texture, sweet but also salty, soft but not crumbly. After Shiv helped me put together the dough, we baked off about a dozen cookies for our family’s Labor Day feast, then froze the rest on parchment-lined cookie sheets; I’ll move those to a Ziplock bag for future use. From there, they’ll stand ready to serve as an easy dessert or a take-something-over-to-someone’s house item. My father-in-law likes them so much he thinks I should sell them.
Here’s a thing that’s true about me: I give good advice. Here’s a thing that’s also true about me: I’m not always so good at taking my own advice. (My friends reading this right now are nodding.) But I am trying, trying to listen to the voice that advocates for sanity, just as I urge others to listen to–and heed–that voice.
I signed a publishing contract with Picador/MacMillan this week. I keep saying that sentence aloud just to hear it and absorb that it’s real. Speaking of real, “AUTHOR will deliver THE WORK to PUBLISHER on 1 JUNE 2017” has to be both the most terrifying and exhilarating collection of words I’ve encountered maybe ever? “The work” in this case is a collection of essays with the working title Making Space: On Parenthood, Family, and (Not) Passing. I started working on it this summer, and boy does it feel good.
In short—I have some work to do. I have a lot of work to do. I don’t know how this blog fits into that work, except that I know that the thought of shutting this thing altogether makes me very, very sad, so I’m not going to do that. Maybe I’ll continue to throw recipes your way, things we’ve made and loved and managed to photograph before consuming. Maybe I’ll want to share links or poems or playlists. Maybe I’ll need to be quiet for long stretches because only so many things fit into a given day. But every time I think this blog has outlived its usefulness, I hear from someone who tells me that they regularly pull this website up for ideas on what to make for dinner. That makes me glad.
You ever have that feeling that you have no idea what you’re doing, but you also know exactly what you’re doing? A little disconcerting, but not at all a terrible way to live. Not terrible at all.
(Yes, that’s a little skulking terrier in the background. He knows a good thing when he smells one.)
DOUBLE PEANUT CHOCOLATE CHIP COOKIES
Recipe from King Arthur Flour, source of so many good things
2 sticks (8 oz.) unsalted butter, softened
1 cup tightly packed dark brown sugar
1 cup white sugar
1 ¼ cup peanut butter – original recipe calls for “mainstream” PB with sugar & salt; I’ve made them that way, they were great; this time, I only had homemade PB, so I added some additional sugar & salt, cookies were still great
1 tsp. vanilla
½ tsp. each baking powder AND baking soda
½ tsp. salt
2 2/3 cup all purpose flour*
1 ¼ cup dry roasted, salted peanuts, chopped
1 1/3 cup semi-sweet chocolate chips
oven temp: 350°.
pans: Line two baking sheets with parchment.
Use a stand mixer to combine the butter, sugars, peanut butter, vanilla, baking powder and soda, and salt. Add the eggs one at a time, scraping down the sides in between. Stir in the flour, chopped peanuts, and chocolate chips.
Shape dough into rounded tablespoons and place on the prepared baking sheets. I like to sprinkle the tops with a little coarse salt at this point, too. Bake right away, or freeze for later. Check cookies at the 10 minute mark, but they’ll probably need closer to 12-15 minutes. You want them to be a little brown around the edges; if under-baked, they will be extremely crumbly and difficult to handle. Move baking sheet to a cooling rack and allow cookies to come to room temperature before moving them around.
*The original recipe recommends weighing the flour, in which case you are looking for 11.25 ounces of it. If you don’t have a kitchen scale, be sure to aerate your flour before measuring, and to level off your cup measure with the back of a butter knife—too much flour, the recipe warns, will lead to dry cookies.