The sad part is that I have to leave my poor old kitty, Prince, a tall Maine Coon... who is close to 19 years old, and getting frail, otherwise he is still quite alert, and very sweet and caring. He is my "alarm clock" in the morning, and at night reminds me it's late, and makes sure I don't stay up past the 11:00 news...so funny!
Also, I feel bad for not arranging for a guest post...I could have used at least 2 guest posts. Unfortunately, I never had a guest post on my blog, in the 1 1/2 since I've been blogging. I did make a small mention to Sandra, on her fabulous blog... but did not follow through...sigh...that's what happens when you don't make clear of what you would like!
"I never had anyone guest post on my blog...as of yet, in almost 1 1/2yrs...seriously, I have to get together with you on that, to invite you. You are always ever so gracious, and accommodating!"
xoxo
xoxo
Even Lora mentioned that I didn't give her enough notice, she would have guest posted for me. Oh, well...whoa, is ME! Just bear with me for having this post on, for 1 week...at least when I return, I will have lots of photos to share with you of this exciting event! In the meantime, here's the recipe for these yummy cookies!
Reese's Peanut Butter Chip Chocolate Cookies
largely adapted from the back of the Reeses's Peanut Butter Chips bag
2 cups all-purpose flour
1 cup unsweetened Hershey's cocoa,
2 teaspoon baking powder
or a different brand
1/2 teaspoon salt
1 stick= 1/2 cup unsalted butter,
at room temperature
1/2 cup pure vegetable shortening
(or, another stick=1/2 cup unsalted butter)
1 cup granulated sugar
1 teaspoon vanilla extract
2 10-oz pkgs Reese's Peanut Butter Chips,
or another brand
Heat oven to 375 degrees F.(190C)
Line 2 baking sheets with parchment paper.
In a large bowl, Add the 1 cup of sugar, the butter, and the vegetable shortening.
In another bowl, mix together flour, cocoa powder, salt, and baking powder
With an electric mixer, beat the butter, vegetable shortening, until fluffy. Beat the eggs, in one at a time,
and add the vanilla, beating well.
Reduce the mixture to low, and add the flour mixture, mixing just until, combined. The batter will be very stiff.
Stir in the peanut butter chips. Drop rounded tablespoon size mounds of the batter 2 inches apart on the prepared
baking sheets. Bake until firm around the edges, but still soft in the middle, 10 to 12 minutes.
Let the cookies cool for 5 minutes on the baking sheets before transfering to wire racks to cool completely.
Makes about 48 cookies.
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| This is what the mixture should look like. Stiff dough, mix just enough to hold together |
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| This is the shape you want to achieve, when cookies are done... bit rustic looking. |
Hugs, to all!
