Best.Peanut.Butter.Chocolate.Chip.Cookies.Ever.
Taste Like Happy
Yesterday, I called my mom to get her peanut butter chocolate chip recipe that I know I’ve written down a million times but never anywhere permanent. She said, “Oh you have the Joy of Cooking, right? It’s their basic peanut butter cookie recipe and I add chocolate and butterscotch chips to it”. What?! I thought she invented it.
Flashes of my childhood, trying desperately not to inhale all the dough before the cookies went into the oven, taking the willpower of Jedi mind tricks.
So here it is: Best.Peanut.Butter.Chocolate.Chip.Cookies.Ever.
Position the rack in the upper third of the oven. Preheat the oven to 350F degrees. Grease cookie sheets.
Whisk together thoroughly:
2 1/2 cups of all purpose flour
1 1/4 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
In a separate bowl, beat on medium speed until very fluffy and well blended:
1/4 cup canola oil
2/3 cups peanut butter
12 tablespoons (1 1/2 sticks) of unsalted butter softened
1/3 cup powdered sugar (sifted after measuring if lumpy)
1 cup packed light brown sugar
And and beat until well combined:
1 large egg
1 large egg yolk
2 1/2 teaspoons vanilla
Stir the flour mixture into the peanut butter mixture until well blended and smooth. Let the dough stand for about 5 minutes to firm slightly.
Gently stir in 2 heaping handfuls of chocolate chips and 1 heaping handful of butterscotch chips.
Pull off pieces of the dough and roll between your palms into generous 1 inch balls.; it will be fairly soft. (If the dough is still really sticky, add a little flour)Space the cookies about 2 inches apart on the baking sheets.
Bake one sheet at a time, until the cookies are just tinged with brown on the edges, about 9-12 minutes. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks ti cool.
New American Kitchen 
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