I’m in a cookbook kind of mood this week. Enter Martha Stewart.
For the record, I find Martha as intimidating as most women like me do. You know, the women who can’t tie ribbons or decoupage their way out of a perfectly wrapped present. In fact, I’m not even sure what decoupage is. We had an intern once who was really into it, though.
Intimidating or not, I love Martha’s cookbooks. Her baking book on cookies is a constant goldmine. This is a recipe from her book, except I made some changes. That’s just my way!
The summer is ending, and with it, everyone’s hoping that the D.C. crime wave settles down. For many reasons all intersecting at the same time, this has been the worst crime season in a long time, and it’s pretty scary.
If you know the basics about Washington, D.C., then you know that we’re known for a lot of not-so-pleasant problems, like the aforementioned crime rate and the number one worst traffic in the country. Considering that D.C. isn’t even a warm-weather destination, a lot of people wonder why this area attracts so many people.
The thing about D.C. is that it has its own magic. In the autumn, parts of the city actually smell like cinnamon and cloves. I have no idea how or why, but it’s true. And while visiting the monuments and historic places is an obvious attraction, along with the free Smithsonian museums, there’s so much more to do.
D.C. has character. From the four quadrants of the city (two of which boast fun waterfront areas) to the independent shops and restaurants, I can spend an entire summer just tooling around, taking everything in. So if you’re ever heading to D.C., let me know! I’ll tell you all the good stuff about my adopted hometown and leave the negative reporting to the local newspapers.
And I’ll tell you where you can get the best cookies. I mean, my kitchen, obvi. But other places, too.
These cookies are mainly chocolate chip with just a hint of peanut butter and a slightly bigger hint of cinnamon. If you’ve never had these three flavors together, it’s time to get with it. This particular trifecta is worth sampling.
The cookies are soft, chewy, and like all Martha recipes, full of the best stuff. I mean, I put a whole cup and a half of chocolate chips in here. And while the recipe makes a ton of cookies (I baked in multiple batches so I didn’t precisely count, but at least 35), there’s only a half stick of butter in the whole thing. So you’ll want to pop at least three of these at a time.
Martha always has something to offer. And so does D.C., our nation’s capital. Both have been exposed as imperfect, but who cares? Perfection is boring and lacks character. Besides, I’m all about taking the positive and focusing on that!
Cinnamon PB Chocolate Chip Cookies
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup smooth peanut butter
1 cup firmly packed light brown sugar
1/2 cup sugar
2 large eggs
1 and 1/2 cups semisweet chocolate chips
- In a small bowl, combine the flour, baking soda, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer, cream the butter and peanut butter until smooth. Add both sugars and beat until light and fluffy. Add the eggs, stirring again. Gradually add flour mixture until just combined.
- Remove the bowl from the mixer. Fold in the chocolate chips and vanilla with a mixing spoon until well distributed. Refrigerate dough for an hour until firm.
- Preheat oven to 350 degrees. Line two cookie sheets with a silicone baking mat or parchment paper.
- Roll the dough into 1-inch balls and place about 2 inches apart on the prepared cookie sheets. Bake for 10-12 minutes.
- Cool completely. Store in an airtight container.