I’ve been thinking a lot lately about why I blog.
I’ve also been spending waaay too much time reading forums that trash food bloggers. For some reason I like reading about what bothers people, not that I think it really matters. What gets on someone’s nerves is usually what makes the offender unique. I only hope to one day be enough of an individual with an opinion and a style that will drive someone else crazy.
What bothers me is that people like to nag on bloggers (and entrepreneurs and actresses and you name it) for just being “bored housewives.” You know what? I’m a bored housewife. Yes I’m busy chasing after three kids all day but I just don’t get to use my brain like I used to.
I actually went through a phase after I had my last baby where I couldn’t read. I’m afraid you read that as I didn’t have time to read. I actually couldn’t read. I would see words and they would just float meaningless before me. It was terrifying.
Earlier in my life, before I had children and did who-knows-what with all my time, I went to college for such wonderful endeavors as writing, art, and digital media. At the time I joined a Facebook group called “I Majored in Art and Will One Day Live In a Cardboard Box.” What kind of job could a creative type hope for in the middle of Wisconsin? Now, as a “bored housewife,” I have found a lot of joy and personal satisfaction merging my degree with my passion for cooking in the form of this blog.
I guess what I’m saying is this: don’t discredit someone in what they’re doing just because they’re doing it out of boredom. The way to kill boredom is to do something. Maybe we’re not always going to be good at what we’re doing but at least we’re trying and making something for ourselves.
Also: cookies. Peanut butter cookies. With pretzels in them! Let’s go ahead and lighten things up.
If you’re short on time you can just mix the pretzels right into the batter at the end, but I like just having a light coating on the bottom of the cookies. The buttery pretzels become reminiscent of toffee, without that terrible stick-to-your-teeth-iness.
I placed the pretzels in a resealable plastic bag and crushed them by pushing down on them with a heavy glass. You could also use a rolling pin or a food processor. I liked the variety of keeping some of the pieces larger while some of them turned to dust. A larger piece gives you something to crunch on while the dusty bits almost disappear into the batter creating a crisp, salty coating.
These cookies should probably come with a warning label. They are crisp on the outside and delightfully soft in the middle. I used natural peanut butter, but if you wanted a puffier cookie you could use the other kind and refrigerate the dough for a few hours before baking.
Just like most cookies, they are best enjoyed in excess until you never want to see another one… at least not until tomorrow.
Speaking of tomorrow, that will be your last chance to enter my Wonderful Brands Giveaway! Get on it!
1 cup butter, softened
1/2 cup granulated sugar
1 cup brown sugar, firmly packed
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
2 cups plus 1 tablespoon unbleached all-purpose flour
2 teaspoons baking soda
1/2 cup crushed pretzels
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until fluffy. Add the maple syrup and mix until just incorporated. Scrape down the bowl and add the eggs, one at a time, until light and fluffy. Add the vanilla and peanut butter and mix until just incorporated.
In a medium bowl whisk together flour, and baking soda. Add half the flour mixture to the peanut butter mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated. Cover the bowl and refrigerate 30 minutes or up to two days.
Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a Silpat.
Place the crushed pretzels in a shallow bowl. Using a medium sized cookie scoop, scoop out dough, then dip what will be the bottom of the cookie into the pretzels. Place the scoop of dough pretzel side down on the prepared baking sheet and release. Repeat with remaining dough, leaving at least 2 inches between each cookie.
Bake cookies 10-12 minutes or until the tops of the cookies are just beginning to brown. Remove the pan from the oven and allow to cool on the sheet five minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container for up to three days.
Adapted from Baked: New Frontiers in Baking