Tricky

Kids are tricky. Just when you think you have things figured out everything changes. A month ago we went to the doctor and JAC was 28 inches long. That put him in the 50th percentile and I figured that was about right since neither Jess nor I are very tall. The weather was getting colder and I decided I would buy JAC's winter clothes all at once. I bought 12 month sized clothes knowing they would be a little big but happy I would not have to shop until the spring. Then JAC did something tricky. He grew two inches in a month. Now he's long and lean and his pants are too short and his shirts show an inch of stomach. Luckily Christmas is around the corner.

In honor of my tricky little guy I'm posting a tricky cookie recipe. It appears pretty basic but the trick is pulling the cookies out of the oven at just the right moment. These are the best peanut butter cookies that I have ever had but you take them out of the oven when they appear slightly under done. If you wait too long they're not very tasty. Happy eating.

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened1 cup peanut butter at room temperature
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine


Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the 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 the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips.
Form the dough into balls, roll in sugar and bake for 8 -10 minutes.
Do not over bake. Cookies may appear to be underdone, but they are not.