Just out of curiosity, do people only eat pumpkin in October? Seriously. That's a serious question. Because over this past week, I have seen pumpkin in main dishes, side dishes, breads, appetizers, drinks, breakfast foods, soups, salads, and almost every single type of dessert. And I'm really starting to believe that nobody actually eats food that doesn't involve pumpkin during this time of the year.
I know I can't be the only one who feels this way. Y'all are with me on this right? Right? I mean, pumpkins are great and all, but we're only five days into October and everyone needs to just take a chill pill and make some of these cookie sticks. The fact that this recipe doesn't include any Fall seasonal ingredients might put everyone into shock, that's why the chill pill is necessary.
Believe it or not, cookie sticks during October are absolutely acceptable. They're wonderful actually. Wonderful for satisfying that cookie craving, wonderful for cutting down on the time you spend hovering over the oven making actual cookies, wonderful for requiring only a bowl and a spoon to make, wonderful for being portable and dunkable, wonderful for being so adaptable to everyone's taste... I could go on and on really.
But I like to think that I've said enough to convince you so...I'm gonna go polish off the last few cookie sticks before my brother gets to them and you guys go make these before the pumpkins completely brainwash you...deal? Deal.
Cookie Sticks
Yield: About 2 dozen cookies
Ingredients:
1/2 cup canola oil
1/4 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peanut butter + milk chocolate chips
3/4 cup semi-sweet chocolate chips
Directions:
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix together the oil, peanut butter, sugars, egg, and vanilla. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, and mix until well combined. Fold in peanut butter + milk chocolate chips.
Divide dough in half. On the parchment paper lined baking sheet, shape each portion of dough into a 15-inch by 3-inch rectangle, placing them three inches apart. Sprinkle with semisweet chocolate chips, pressing them lightly into the dough.
Bake in preheated oven for 6-7 minutes (or 8-9 minutes if you prefer crispier cookies). Cool for about 10 minutes. Cut with a serrated knife into 1-inch strips; remove to wire racks to cool completely.
Adapted from My Baking Addiction
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