And then there was the time E and I were back from college, making cookies with my mom in her kitchen. It was time to plop the dough on the cookie sheet and my job was to grease the cookie sheet. It was then that both she and my mom learned that, as a result of several cookie-sticking experiences, I tended to expel nearly half a can of Pam onto the cookie sheets. As I sprayed away, they both stopped their chatting to stare at me. I slowly looked in their direction, and Mom dryly asked me if she should get our the other can of Pam from the pantry. E just snickered, and pointed out that there were rivers of Pam flowing down the sheet. Now, whenever I grease a cookie sheet, I always think of E.
Pam last a lot longer these days.
Peanut Butter + Jelly Cookies
Preheat oven 350º
In a large mixing bowl, cream together:
8 tablespoons butter
1 cup peanut butter
1/2 cup nutella
3/4 cup brown sugar
1/4 cup white sugar
1 large egg
In a small bowl, combine:
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Once combined, add a half a cup at a time into the butter/sugar mixture. Scrape down the sides after each addition.
Grease cookie sheet. Roll dough into small balls and press flat with the back of a spatula. Use the back of a teaspoon to make a well in the middle of each cookie. Bake for 5 minutes. Remove from the oven and fill each well with your favorite flavor of jelly (I used strawberry and blackberry). Replace cookies in oven and let back 7-10 minutes longer or until edges are golden brown.
Transfer cookies to a cooling rack.