Trolled again

Maybe it just really is not meant to be. I mean, yes, the first time many years ago was a weird fluke. Instructor intervention...come on, what bullshit is that? And yes, the second time was entirely my fault. Unfamiliar with the car, nervous, and shaky with parallel parking. This time though? Not it. Not me, no way. Did you know that it really helps if the car you're driving to the test actually has a valid registration card? Honest mistake though. I always wonder when one should throw in the towel (in general, the policy is never), but often, I also wonder if I should take this as a sign that one of my only two resolutions this year is too far out of reach.

Nah, I'm just going to stay positive and keep trying. One day, one day *shakes fist at sky* I will acquire my license, as well as a solid recipe for chewy peanut butter cookies. This recipe is adapted from American's Test Kitchen (only differences being shortening instead of butter, as well as candied peanuts instead of crunchy peanut butter), but oddly enough, it's a bit off the mark. They claim these are super chewy, but I wouldn't necessarily call it that. Maybe it's a matter of my shortening substitution but I also highly doubt it. In truth, I found this recipe to be pretty oily on the hands, even after the cookies had been baked, which I wasn't digging. Regarding texture, they were really soft the day they came out of the oven, not chewy at all, really. They only became chewy after sitting in the cookie jar for at least a day of drying out, and even then, the cookies weren't super chewy, just mildly chewy.

Tasty, but no cigar. I finished the entire cookie jar (that's how tasty they were), but I'm looking still looking for a peanut butter cookie that bends, is crispy on the edges and caramel-like inside. Then again, isn't that what I'm always looking for? Try try again.

Soft Peanut Butter Cookies
adapted from America's Test Kitchen
makes 4 dozen cookies

1 C shortening
1 TB water
1 C light brown sugar, lightly packed
1 C granulated sugar
1 C smooth peanut butter
2 large eggs, room temperature
1 teaspoon vanilla
2 1/2 C flour
1/2 tsp baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 C roughly chopped candied peanuts

Cream the shortening, light brown sugar, granulated sugar, and peanut butter together until smooth. Add the vanilla and the eggs, one at a time, until the mixture is fluffy and lighter in color.

Sift together your dry ingredients. Fold your dry ingredients into the wet ingredients until batter is formed. At the very end, add in your chopped candied peanuts. Preheat oven to 350 degrees, and place cookie dough in refrigerator to let cool. Once oven is preheated, use a spoon to roll the cookies into little spheres (around 1/2 to 3/4 tablespoon). Bake 10-12 minutes until slightly brown on the bottom. The cookies will be puffed up, but once you remove them from the oven and baking pan, they'll flatten down a bit. Note: these cookies do not spread much.