Today started out a bit windy and cloudy, but we were still able to spend a little bit of time outside this morning.
And Rylnn continues to love on his baby cousin…
I had half of the Heath bits the recipe calls for, but they still turned out amazing!
Heath Bits Peanut Butter Cookies
1/2 c. shortening(regular or butter-flavored both work)
3/4 c. peanut butter
1 1/4 c. packed light brown sugar
3 Tbs. milk
1 Tbs. vanilla extract
1 1/2 c. all-purpose flour (I used bread flour and it worked fine).
3/4 tsp. baking soda
3/4 tsp. salt
8 oz. toffee bits, divided ( I only had 4 oz and used them all in the dough)
Heat oven to 375°F.
Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup bits; reserve remainder for topping (no topping for me).
Drop by heaping teaspoons about 2 inches (mine was 1 Tablespoon which was perfect) apart onto ungreased cookie sheet; top each with reserved bits.
Bake 7 to 8 minutes or until set. Do not overbake. Cool for 2 minutes, then remove to wire rack and let cool completely.
Philip and I got our last run in this evening, and true to form, he pushed me!! We finished the week with a total of 10 miles and I’m super proud that I was able to keep up my cardio so well while on vacation 🙂
Tomorrow we’re really hoping to get outside and take some cousin pictures before we have to pack and be ready to fly back home Saturday. I can’t believe we only have one full day left…Time truly does fly when you’re having fun 🙂