gah! another week has gone by and i’m just getting caught up with last week’s creations and have nothing left after these cookies. not to say i haven’t been in the kitchen at all. but its more of a black bean tacos with assorted slaws to make sure vegetables are included in my diet sort of meal. granted, when we had my neighbor over he said they were the best tacos ever (but he eats taco bell) so i’ll probably give you the recipe next time i get lazy. on the menu this week is mac and cheese (with zucchini or not?) and figuring out exactly how to use my sourdough starter.
i’ve been experimenting in secret the past couple weeks with the 100+ year old starter i came back from alaska with. i’ve made delicious pancakes but can’t seem to get the bread under control yet. i wanted to be sure to have success before getting all excited and taking photos only to have it be a giant flop. you’ll get more of the sourdough story (hopefully) next week when i am more accomplished.
so, cookies… screw chocolate chip, i love peanut butter. the problem with chocolate chip cookies is you have a 10 minute window to eat them: they’re only good right out of the oven, when the chocolate chips are warm and melty but not so hot they burn your tongue and ruin your ability to enjoy the rest of the cookies.
this recipe, and a million alterations of it, is my favorite cookie recipe. i’ve made salty peanut butter cookies, peanut-hazelnut cookies, chocolate dipped peanut butter cookies, soy-sesame peanut butter cookies… you name it. there are many more to come as well.
tonight i completely intended to make a regular classic batch of peanut butter cookies (maybe topped with sea salt). i wanted to do something to thank some of the folks at my work for doing me favors so that i could get my bike loan by the weekend so i could buy my new beauty. halfway through i realized i forgot to restock the vanilla after i used the last of it so sesame got to step up.
i also must give credit for the inspiration for these to deb of smitten kitchen and her recipe for peanut butter cookies. the first time i made them i knew this recipe was a keeper. i will admit the main difference between her recipe and mine is i add an extra stick of butter which i sometimes whittle down to only an extra half stick if i’m feeling particularly healthy or butter is in short supply (i like my cookies soft, ok).
p.s. sorry the cover photo isn’t very lovely. i ate and packaged the cookies before remembering to take a picture. you’ll get it next time.
peanut butter sesame cookies
makes about 40 small cookies
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup peanut butter at room temperature (i highly recommend you use the real stuff where the oil starts out as separate)
1 1/4 cup sugar
1 large egg
1 1/2 tablespoons sesame oil
1/8 cup toasted sesame seeds
cream together butter and peanut butter. add sugar and mix well, then add egg and mix again.
about a half cup at a time, add the flour with salt, baking powder, and baking soda mixed in. drizzle in the sesame oil and mix well.
roll into balls about 1 1/2 inches in diameter. i coated mine with sesame seeds before placing them on the baking sheet but i recommend only pressing the top of the cookie in as the sesame seeds don’t all stick and make a big mess.
bake in a preheated 350 degree oven for 10 minutes. take the cookies out and let sit for 5 minutes before transferring to cooling rack. trust me on this step. when they come out of the oven you will be sure they aren’t done yet because they look like warm cookie dough that’s going to fall apart (that’s all the warm butter) but an extra two minutes in the oven can turn these cookies from soft luscious heaven into crispy crumbly still pretty good but not as good as they could have been!
finally, my secret to delicious cookies is small batches in the oven. this means when i make my cookie dough i freeze at least half, if not more, on parchment sheet rolled out to balls as if i were going to bake them in the freezer. after a few hours when they become hard you can put them into a jar or other container to store for a few months (or however long you can make them last because portioned balls of cookie dough don’t last long in my house) just add a minute or two onto the baking time if they’re coming directly from the freezer.