Saturday, February 25
Since it's Oscar weekend, I was going to make an elaborate, glamorous dessert; instead, I made cookies. Cookies which didn't even last long enough to see the bright spotlight of the weekend.
Now I'll have to come up with something else for tomorrow night, or just make another batch of cookies. (I'm leaning towards the latter.) At least I gave them their own little red carpet.
I've secretly always wanted to try acting (I know, who doesn't?), but it's been the one crazy idea that has stuck to me while all the others fell away like ashes or dissolved into oblivion. On my bucket list, if I actually had one, is trying out for a part in a play at a local theater, preferably a Shakespearean play (yes, go big or go home!). My biggest obstacle is shyness. If I didn't have to worry about people I know watching me, I'd be fine...isn't it strange that I would feel more comfortable acting around strangers than the people who are closest to me?
Even though I don't always watch the Oscars, I think about that pipe dream every time they roll around. It's a shame that fear and doubt keep us from trying the things that could potentially bring us the most happiness.
Know what temporarily cures unrequited dreams + helps solve unanswerable questions about life? Cookies. And when cookies are packed with peanut butter and Nutella, one cannot help but do a little happy dance whilst biting into the chewy, tender, criss-crossed circles.
These cookies are fabulous! Peanut butter & Nutella are definitely the 'It' couple of the baking world; always and forever.
Peanut Butter and Nutella Swirl Cookies (recipe adapted from Sweetest Kitchen)
1 -3/4 cups all-purpose flour
3/4 teaspoon baking Soda
1/4 teaspoon salt
1/2 cup (that's 1 stick) unsalted, room temperature butter
3/4 cup peanut butter (I used smooth)
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 room temperature egg
1/2 teaspoon pure vanilla extract
1/2 cup Nutella (stir it up a bit, to soften)
In a large bowl, whisk together the flour, baking Soda, and salt; Set aside.
In a separate large mixing bowl, combine the butter, peanut butter and both sugars. Beat on medium speed until creamy and smooth (about 5 minutes). Add the egg and vanilla extract; Beat to combine, scrape down the sides of the bowl if necessary.
Turn the mixer down to low speed, and slowly add the dry ingredients. Beat until just combined. Use a large wooden spoon or rubber spatula to gently fold in the Nutella. [Note: If you want a distinct swirl, try not to over-mix the Nutella.] Cover the bowl and refrigerate for at least 3 hours (or overnight).
Preheat the oven to 350F. Line baking sheets with parchment paper.
Measure out a rounded Tablespoon for each cookie. (Since the dough was refrigerated, the cookies shouldn't spread too much, so just leave about 1/2-inch of space between each one.) Use a fork to make a criss-cross pattern on each cookie. If desired, sprinkle with a little bit of sea salt. Bake for 8-9 minutes. Allow the cookies to cool on the sheets for about 2 minutes before transferring them to a cooling rack.
Makes about 35-40 cookies!