Some of you might notice the glaring absence of pictures in this post. Some of you might look at this post and think, “Hmm, she’s not spamming us with a whole lot of pictures today” and you would be right.
You see, my computer went to sleep the other night and refused to wake up. No matter how much I wept, smacked it against the wall, or screamed at it, it just ignored me. It had gone into a coma.
When I took it to the (unhelpful) guys at FutureShop, they calmly told me, to my tear-strained face, that the hard drive was gone. Yup, it just walked away and decided not to come back.
You can imagine my frustration when I learned this since, um, I hadn’t exactly backed up my stuff recently. Now, you might look at me strangely, and say, “WHAT IS WRONG WITH YOU?!” You might even be so inclined to smack me upside my head. And I would totally be ok with that. In fact, I would encourage you to do so. Why? Because I really am in idiot.
I normally do backup my stuff pretty regularly, but clearly I was living in some version of la-la land, since after completing my 113,000 word manuscript I didn’t think to back it up onto my external hard drive. Nope, I was pretty pleased that I had finished the darn thing that I didn’t even think to save it. Luckily (alhamdulilah), I had sent it to a bunch of friends and readers, so I had it on my email.
As for the 500+ pictures of my nephew, pictures of my recipes, other random recipes? Not so lucky.
So the lesson of today’s stuff is BACK UP YOUR STUFF. If you’re extra paranoid like me, you’ll start doing this daily, if not hourly, but weekly or bi-weekly basis is also a good idea. Cause you never know when your computer goes into a coma only to never wake up again.
If that happens, you can then drown yourself in a bliss of peanut and peanut buttery goodness, courtesy of these cookies.
Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- t tsp vanilla
- 1/2 tsp baking soda
- 1 and 1/3 cups flour
- 1 cup salted peanuts
Instructions
- Cream your butters and sugar in a bowl first. Next, add the peanut butter, egg, and vanilla.
- Then add the baking soda and flour until just combined. Fold into the peanuts and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F. Scoop out the dough onto a parchment lined cookie sheet. With a fork, press down on the dough until slightly flattened. Then, going in the other direction, press down again to create the crisscross pattern.
- Bake up for 8-9 minutes, and let cool completely before eating.
Recipe inspired by Sally at Sally's Baking Addiction.
And there you have it! A very simple recipe for those times when you’re craving an easy, classic peanut butter cookie. I love these because they’re not so soft that they fall apart in your hands or so hard that they’re crispy. Plus, the chunky peanuts added such great texture, and a salty touch. You can also sprinkle some chocolate chips on top to make them even yummier. ๐
What was even better was that I got to make these in my brand-spankin’ new KitchenAid mixer!
Not to sound like a complete dork, but it made me do a happy dance in the kitchen when I opened it up. ๐
Have a great Friday and even better weekend, everyone!
Thanks for reading,
Ikhlas
