*slap* *slap* I am slapping my hands for you, dear readers. I have been a TERRIBLE blogger. And I sincerely hope you have not starved in the meantime. I hope you do not only eat the food we put on this blog because you would be a) dead from not eating in a month and b) 1,000 pounds since we only seem to put desserts on here.
So yeah, they’re good. And I guess they could sustain you, because nuts are protein. Recipe from Epicurious.
1 teaspoon baking powder
.5 teaspoon baking soda
.5 teaspoon coarse kosher salt
.5 cup plus .3 cup powdered sugar
.5 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
.5 cup creamy peanut butter
.5 cup vegetable oil
1.5 teaspoons vanilla extract
1 large egg
1.3 cups (about 8 ounces) milk chocolate chips
Step 1: Preheat oven to 350°F.
Step 2: Whisk flour, baking powder, baking soda, kosher salt in medium bowl.
Step 3: Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
Step 4: Add hydrogenated peanut butter (creamy, like Skippy); beat until creamy.
Step 5: Gradually beat in vegetable oil and vanilla extract, then egg.
Step 6: Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
Step 7: Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.