Gracie: found the perfect pumpkin at the patch
Marshall: caught the first fish off the dock, 17 in. puppy drum...not a keeper, dangit!?!
Harley: made feature's editor of the Ghent Gazette
Chris: grew loads of arugula in the fall garden
Heidi: discovered that cookies can taste ridiculously sublime...
chocolate peanut butter chip cookies
makes about 4 dozen
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
3/4 teaspoon baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla
1 2/3 cups (a 10-ounce bag) peanut butter chips
1 cup semisweet or bittersweet chocolate chips (about 8 ounces)
Into a bowl sift together flour, cocoa powder, baking soda, and salt. In a bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in egg and vanilla until combined well. Beat in flour mixture until just combined and stir in chips. Cover and refrigerate at least 30 minutes.
Drop dough by tablespoons about 2 inches apart onto parchment-lined baking sheets and bake in batches in middle of oven until cookies are just set and begin to crack on top, about 12 minutes. Cool cookies on sheets on racks 1 minute and with a spatula transfer to racks to cool completely.