i have a new goal in life. and that is to figure out a way to live at a radiohead show.
i don't think i've ever been happier in my life than i was on saturday night. stars in the sky, lights and palm trees, thousands of people who feel just as happy as you..
and music, sweet beautiful crazy thom yorke music.
coachella 2012, so sweet. so cheery and musical.
i know it will be one of those memories that i will look back on forever until i am old and grey and cannot remember any more.
spotlight: peanut butter cookie revival.
i think that mr yorke would be more excited by a peanut butter cookie more than chocolate chip.
of course, it'd be vegan.
these are not vegan peanut butter cookies. i'm sorry radiohead! i love you. please let me still live at one of your shows?
peanut butter cookies. loaded with goods.
goods are peanut butter chips, toasty pecans, white chocolate and dark chocolate.
not vegan. and the very best peanut butter cookies ever, i do believe.
Loaded Peanut Butter Cookies
adapted from smitten kitchen via magnolia bakery
*recipe includes my personal favorite amount/ratio of add-ins. change it up however you like it!
1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup chunky peanut butter
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, room temperature
1 tbsp milk
1 tsp vanilla extract
3/4 cup peanut butter chips
1/2 cup pecans, toasted and chopped
1/4 cup white chocolate, cut into chunks (good white choc!)
2 tbsp dark chocolate chunks
1 tbsp sugar, for sprinkling
preheat oven to 350 degrees. in a large bowl, combine the flour, the baking soda, baking powder, and salt. set aside.
in a large bowl, beat the butter and the peanut butter together until fluffy. add the sugars and beat until smooth. add the egg and mix well. add the milk and vanilla extract. add the flour mixture and beat thoroughly. stir in the peanut butter chips, pecans, white and dark chocolate chunks. place the tbsp sugar in a small bowl. drop cookie dough by rounded teaspoonfuls into the sugar, and roll to coat. arrange on ungreased cookie sheets leaving several inches between. using a fork, lightly indent with a criss-cross pattern, but do not overly flatten. bake for 10-12 minutes. do not overbake! the cookies may appear to be underdone, but they aren't!
cool cookies on the sheets for 1 minute, then remove to a rack to cool completely.