Soft cookies

Secrets for soft cookies:


~Melt the butter.  And use butter--not a substitute.
~Use brown sugar.  No white.
~Do not over-bake!  This will ruin all your efforts.
~In fact, under-bake.  Then leave the cookies on the sheets a few minutes.  They will continue cooking.
~Do not place cookies on a wire rack.  This dries them out, resulting in hard cookies.
~Store cookies in an airtight container, along with a slice of bread.


Trust me.  It works!  :)

Peanutty Chocolate Banana Muffins

2 c. flour
1 c. sugar
1 T. baking powder
½ t. salt
1 c. mashed, ripe bananas (I used 3 bananas)1/3 c. milk
1/3 c. peanut butter
3 T. peanut oil (can use vegetable or canola)
1 egg
1 c. chocolate chips

Preheat oven to 400° F.  Place papers in 17 muffin cups (18 if you make small muffins). 

Combine flour, sugar, baking powder, and salt.  In a separate bowl, mix bananas, milk, peanut butter, oil, and egg.  Add to dry ingredients, mixing just until moistened.  Stir in chocolate chips.  Place ¼ c. batter in each muffin paper (use less per muffin if you want 18 muffins). 

Bake 20-25 minutes.

The reason the number of muffins is off is that this recipe originally made 1 loaf of bread, baked at 350° for 60 minutes.  And the original recipe calls for chocolate chips and chopped peanuts to be sprinkled on top before baking.