So it turns out you really can bake something good with only one egg and zero milk! That's how my kitchen was looking. BARE. Today's monster snowstorm officially derailed my plans to pop over to the store to pick up Pillsbury cookie dough and yet I was still having a hankering for cookies. Phooey. So I asked the Twittersphere what I could possibly bake from scratch on a limited supply of pantry staples, and my friend suggested this recipe for Outrageous Chocolate Chip Cookies (also see below). I ended up baking the cookies longer for 14 to 16 minutes, and they turned out just right. Also, it's a good thing I recently decided I like peanut butter.
Now if only I had some milk...
{ In storm related news, I brushed the mounting snow off my car 3x tonight. }
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F.
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased or buttered cookie sheets.
Bake for 12 to 14 minutes, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely. Serve on a pretty plate.
Now if only I had some milk...
{ In storm related news, I brushed the mounting snow off my car 3x tonight. }
Ingredients
1/2 cup butter1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F.
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased or buttered cookie sheets.
Bake for 12 to 14 minutes, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely. Serve on a pretty plate.
Yum!!
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