I’m officially apartment hunting. I’m bleary-eyed from searching craiglist for hours. But I’m relieved that I’ve made the decision to move to a new place.
It all started when my landlord informed me that our rent would go up if we renew our lease at the end of May. He also reminded me we have to tell him by the end of March whether or not we are going to stay. My initial reaction was that I have no choice in the matter, because I’m unemployed. No one is going to want to lease to me, so I need to stay put.
But a mere 24 hours later I had realized that I can’t stand to live another year with windows that fall open in the middle of the night, air conditioning that doesn’t reach my room, even though the bill comes to $400/month in the summer, and a broken shower door that the landlord just never got around to fixing, even though he broke it while “repairing” other things in the bathroom.
One of my current roommates and I have decided to look for a two bedroom we can share, or maybe a three bedroom and we could find a third roommate. At this point, there aren’t many listings out there for places available in June, but I’m excited to get a jump on it and hopefully find the best possible place. A slightly more recently renovated kitchen would just be fantastic. After all, I need a kitchen worthy of my KitchenAid mixer.
I took a break from worrying about apartments to bake a ton of these peanut butter chocolate chip cookies for a bake sale benefiting 826DC, an organization I’m just starting to volunteer with. I made about six dozen cookies, and then for good measure, two batches of puppy chow (or maybe you call them muddy buddies…). Making puppy chow always results in me being covered in powdered sugar and nursing a stomach ache, because I literally cannot control myself around the stuff. I’ll eat the entire batch if left alone with it.
Growing up in my house, chocolate chip cookies weren’t the standard. Peanut butter chocolate chip cookies were. I think the recipe was originally in one of those little pamphlets from Toll House, and it’s a real crowd pleaser. The addition of cinnamon is what really puts it over the top.
I also decided on these particular cookies because the other day, I ran out of peanut butter, went to the store, and they didn’t have my brand. So I went to a different store, and they also didn’t have it. So I ended up buying the generic Whole Foods brand, and it just didn’t measure up. I know, I’m picky. But this recipe was a good excuse to use up the remainder of mediocre peanut butter. Of course, when I went to the store today to get my peanut butter, they still didn’t have it, so now I’m trying yet another brand. Hopefully this one can fill the peanut butter void in my life until they stock back up on the good stuff.
Peanut Butter Chocolate Chip Cookies
Recipe from Toll House (I think)
Makes 3 dozen
1 ¼ cups flour
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
¾ cups butter (or half butter and half Crisco)
½ cup granulated sugar
½ cups packed brown sugar
½ cup creamy peanut butter
½ tsp vanilla
1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees.
Combine flour, baking soda, salt, and cinnamon in small bowl.
Beat butter (and Crisco), granulated sugar, brown sugar and peanut butter in large mixer bowl until creamy. Beat in eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate chips.
Drop by rounded tablespoon onto a greased baking sheet. Bake for 7-10 minutes. Let stand for 4 minutes, then remove to wire racks or paper towels to cool completely.