It saddens my soul that this bright shining light in the world has passed on. I know her family and close friends must be aching with loss. I heard that her last months were painful and debilitating. And in light of this fact, I am glad that she no longer has to suffer. I'm so thankful that I got to be one of her many, many students in her years as an educator.
|Mrs. Katherine Stooksbury|
It's hard to believe her life is over. She will be missed and forever cherished.
1 cup flour
3/4 tsp. baking soda
1 1/2 sticks butter, softened
3/4 cup smooth peanut butter
1/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla extract
1 large egg
1 cup (or more) semisweet chocolate chips
In a large bowl, stir together the flour and baking soda and set aside.
In a large bowl, use an electric mixer to cream together the butter, peanut butter, granulated sugar, brown sugar, and vanilla. Add the egg and continue mixing. Add the dry ingredients, 1/2 cup at a time, mixing until the dough is firm. If the dough is too dry, add water by the Tablespoon (but no more than 1/4 cup) until it is moist and easier to work with. (I haven't found the need to do so, but it depends on the kind of peanut butter you use. I use creamy natural.)
Fold in chocolate chips.
Wrap dough in plastic wrap in a log OR in in covered bowl and refrigerate for at least 1 hour.
Preheat oven to 350˚. Remove the cookie dough from the refrigerator and cut into 1/4 inch slices (if a log) OR scoop with spoon or scoop. Place cookies on a cookie sheet at least 1 inch apart and bake for 10 minutes or until fully baked. Allow cookies to cool on the pan for a few minutes, as they easily break when hot.
Allow to cool before serving.