Saturday, August 27, 2016

Peanut Butter Cookies




A heated and divisive debate is taking place in the office between peanut butter and nutella. After much internal conflict, I voted for peanut butter because I really, really like peanut butter cookies and peanut butter ice cream sans chocolate. I didn't want to get too invested in the workplace debate, but after so much talk about the respective spreads, I couldn't help but crave peanut butter cookies after work. I also couldn't help but make a big batch and bring the leftovers to the office, which only added fuel to the ongoing poll. 


All debates aside, when baking the above cookies, I was reminded of my very first job at Terri's Chocolate Chippery. A lot of important skills, lessons, and friendships came out of what was supposed to be just an after-school job to get gas money. The older I get, I see so much value in having worked in food service during the high school years. I can go on and on about that! 

But, for the sake of this blog post, the biggest takeaway from my first job at an outlet mall bakery is one that didn't reveal itself until this week, a whole decade after that time period in my life, because I've spent the college years and the years thereafter eating out, not cooking, etc. 

Not sure if the below tips are obvious, but here it goes: 

When making peanut butter cookies this week, I remembered to 1) not use a timer because weather, dry air, moisture in the air, etc are all factors to the outcome of the cookies 2) take the baking sheet out of the oven while they're still slight under cooked 3) don't remove the cookies from the baking sheet immediately, but rather, let the cookies continue cooking on the hot baking sheet  4) after they've continued to cook, now it's OK to remove them to a cooling rack



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