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I’m heading north \u2013 to Alaska, no less. It’s the ultimate road trip, more than 3,000 miles of asphalt one-way through some of the most gorgeous scenery in the world. We’ve been fantasizing about it for years and making preparations since January.<\/p>\n
Before we left,\u00a0 I baked a batch of these extra nutty peanut butter cookies for the drive.\u00a0 You never know when you’re going to find yourself starving, miles from the nearest grocery store or restaurant. And I like to rationalize that there’s at least some protein in these big, crunchy cookies to tide us through a long day on the road.<\/p>\n
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We’ll be camping most of the way in our pint-sized, pop-top camper.\u00a0 It’s about as basic as you can get without pitching a tent.\u00a0 There’s\u00a0 a queen size bed, a stove, a sink and an ice box.<\/p>\n
So we’re not going to be doing a lot of elaborate cooking.\u00a0 That doesn’t mean we don’t plan to eat well:\u00a0 We intend to get our fill of Alaska’s famous wild salmon and halibut.<\/p>\n
![\"camperkitchen\"](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2009\/05\/camperkitchen.jpg\" "\\"camperkitchen\\"")
I’ll be cooking most of the time since we’re on a budget and Alaska isn’t really known for it’s restaurants. \u00a0 I’m even bringing along a jar of sourdough starter in tribute to the miners who rushed north in search of gold more than a century ago.<\/p>\n
By necessity, the recipes will be simple but I’ve come up with tasty camping dishes that also would work well as summer meals in a hurry. I’ll share them here as well as photos and reports on what we find\u00a0 on our way.\u00a0 I hope you’ll come along for the ride.<\/p>\n
This cookie recipe marks a breakthrough for me.\u00a0 I’ve finally figured out how to bake with the natural peanut butter I like best rather than the excessively processed, big name brands that most cookbooks insist are required for successful cookies.<\/p>\n
I started with a basic recipe and played around with techniques and proportions of ingredients.\u00a0 Then I introduced chopped, salted peanuts just before baking to get more intense peanut taste and a better balance between sugar and salt.<\/p>\n
The cookies are sturdy, substantial and satisfying \u2013 just the thing for a long road trip.\u00a0 The only problem is they’re so good, they never last long.\u00a0 Next trip, I would bake at least a double batch.<\/p>\n
1\u00bc cups flour
\n\u00bd teaspoon salt
\n\u00bd teaspoon baking soda
\n\u00be cup butter (1\u00bd sticks) butter, at room temperature
\n\u00bd cup granulated sugar
\n\u00bd cup dark brown sugar, packed
\n\u00be cup natural peanut butter, chilled
\n1 egg
\n1 teaspoon vanilla
\n1\u00bd cups salted peanuts, chopped
\n1 cup chocolate chips, optional<\/p>\n
Preheat oven to 375 degrees. In a small bowl, whisk together flour, salt and baking soda.\u00a0 Set aside.<\/p>\n
In the work bowl of an electric mixer, beat butter and sugar together until creamy.\u00a0 Beat in egg and then peanut butter until mixture is light and fluffy.\u00a0\u00a0 Mix in vanilla before adding flour in two or three additions, mixing thoroughly after each one.\u00a0\u00a0 Stir in chocolate chips, if using.<\/p>\n
Place chopped peanuts on a plate or in a shallow bowl. For each cookie, scoop out about 2 tablespoons of dough and form into a small ball, then roll in chopped peanuts and place on a cookie sheet lined with parchment paper or a silicone baking mat.\u00a0 With a fork dipped in flour, press ball flat, making a crosshatch pattern with the tines.\u00a0 Cookies should be placed about 2 inches apart.<\/p>\n
Bake for about 10 – 12 minutes, until lightly browned around the edges but still a little soft in the center.\u00a0 Remove from oven and let cookies rest on baking sheet for\u00a0 5 \u2014 10 minutes before transferring to a wire rack to cool completely.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"
I’m heading north \u2013 to Alaska, no less. It’s the ultimate road trip, more than 3,000 miles of asphalt one-way through some of the most gorgeous scenery in the world. We’ve been fantasizing about it for years and making preparations since January. Before we left,\u00a0 I baked a batch of these extra nutty peanut butter … Continue reading Peanut butter cookies for the road<\/span>