In no particular order here are some things that happened to me this week. I was trapped in my bedroom and and couldn’t get my bedroom door open. After unscrewing my doorknob and prying off one hinge I was still stuck, sweating profusely despite the chilly temperature, and was crying on my bedroom floor because I was getting panicky. Did I mention that this was all happening at 6:30 a.m.? I finally texted my landlords and after several keys and brute strength, they broke open the door for me. Luckily I was only a little late for work and no longer have a doorknob on bedroom door.
I met Bill Nye the Science Guy! He is incredibly bright, thoughtful, and funny. As soon as grad school work dies down, I can’t wait to read his newest book, which I have autographed! There are few things better than geeking out with science teachers.
Both of my grad classes have term paper rough drafts this due at the beginning of the week and because of my busy schedule, high sleep needs, and procrastination, I was down to the wire with due dates. Sunday I made myself a nice schedule to write my paper and was completing my midday activity of writing a paper at Panera when I went to insert a photo and Word shut down. Oh no. AutoRecovery saved me, but then that shut down and wouldn’t come back. Cue panic. Three hours of work, good writing I might add, gone. GONE! Naturally I caps-locked-yelled at Lynn and started crying in the middle of Panera. What’s a girl to do?
One word – cookies. Two words – easy cookies. Peanut butter, an egg, some sugar, and a few little extras. Mix it together and bake, boom cookies. Adding mini chocolate chips is a delightful addition and I can’t believe I’ve never added chocolate chips to peanut butter cookies before. Whether you’re having a great week and meeting Bill Nye or crying on your bedroom floor, these are an easy cookie to make you feel better. And thankfully, I found my lost paper!
Peanut Butter Chocolate Chip Cookies
Adapted from I Am Baker
Yield – 21 2-tablespoon cookies
1 cup creamy peanut butter
1/2 cup sugar
1/2 cup loosely packed brown sugar
1 teaspoon baking soda
pinch of salt
splash of vanilla
1/2 cup mini chocolate chips
- Preheat the oven to 350 ˚F and line two cookie sheets with parchment paper.
- In a medium bowl cream together the peanut butter and sugars. Stir in the egg, baking soda, salt, and vanilla until well combined. Stir in the chocolate chips.
- Use a 2-tablespoon scoop to portion the dough on the cookie sheets. Use a fork dipped in granulated sugar to make crosshatches.
- Bake for 8-10 minutes or just set. Let cool for five minutes on the cookie sheet before transferring to a wire rack to cool completely.