WHERE DID SUMMER GO.
I’m not ready to let the magical summer of Australia and Thailand go…but admittedly, it’s been nice to have down time at home. My roommate and I recently made the move from our 960 sq ft apartment to a duplex in Montrose (the, shall we say, trendy part of Houston) and let me tell you: you should NEVER not hire movers. People told we had to, but neither of us had ever done a big (read: non-college-esque move) on our own, and we figured doing it on our own would be 1) way cheaper 2) a good way to super appreciate movers whenever we need to move again in the future.
It definitely delivered on both parts. I have never been so aware of every single muscle in my forearms and I think my back was permanently spasming for days after…but it was worth it! *grimaces* But actually. I was kind of reluctant to move into a house for a variety of reasons, but it’s nice. So spacious! It feels like a real move towards becoming a real person. I am s*t*o*k*e*d to be able to entertain people in a space that doesn’t feel claustrophobic and weird with carpet everywhere.
Okay anyway, COOKIES. Down town at home has included quite a few baking sessions with favorite friends, new and old. These came about because I was craving peanut butter cookies and the folks at Wowbutter happened to send me a very generous carton of their kind of miraculous nut-free “peanut butter”-esque spread. I will say: Wowbutter does not taste exactly like peanut butter. The texture is like 90% there (just a tad grainy, but I actually like it) and the taste is 80% there. But for people with nut allergies, I imagine it would be delightful!
Skyler and I adapted the Cook’s Illustrated peanut butter cookie recipe and out of the oven popped these airy, lightly nutty-tasting cookies. They have a looser crumb than you might expect, with just the right amount of chew, which makes them PERFECT for ice cream sandwiches. So get on it!
Thanks to the WOWBUTTER folks for providing me with samples of WOWBUTTER! I was not monetarily compensated for this post and all opinions are my own.
- 2½ cups all-purpose flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 16 tablespoons unsalted butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup Wowbutter
- 2 teaspoons vanilla extract
- 2 large eggs
- Whisk the flour, salt, baking soda and baking powder together.
- Use an electric mixer to beat the butter and sugars together in a large bowl until light and fluffy, about 3-6 minutes. This will help create a uniformity to your cookies once they bake. Add the Wowbutter and mix until fully incorporated, about 30 seconds. Add in vanilla and eggs one at a time, beating until combined.
- Beat in the flour mixture on low until just combined, about 30 seconds. Finish mixing by hand until no floury streak remain.
- Heat the oven to 350 degrees.
- Use a 3 tablespoon scoop to create balls of dough; lay them out on parchment-lined baking sheets about inches apart. Use a fork to create a criss-cross on each cookie. Bake for about 12-14 minutes until edges are golden and centers have puffed and are beginning to deflate. Let cool for 10 minutes on baking sheet before transferring to a rack to cool completely.