We were lucky enough to survive Hurricane Irene with little damage around here, but my heart goes out to those who are dealing with the destruction. Around here, it feels like Irene brought us autumn.
I love fall. I love the warmth of the sun on the downslope of summer. I love the richness of autumn veggies and fall recipes. I love sweaters and jeans. I love the chill in the air when I take the dog out in the mornings. I love Halloween and wreathes of red and yellow leaves. Summertime is all fun and games, but fall is really my favorite.
Today felt like a cookie day. I found some mini chocolate chips in my baking cabinet, and I knew that they needed to be baked into some nutty cookies. I subbed almond butter for peanut butter in a traditional peanut butter cookie recipe and mixed in the mini chips. The result is a soft and chewy nutty cookie without the overwhelming peanut butter flavor. Yummy!
Almond Chocolate Chip Cookies
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla
1/2 cup almond butter
1-1/2 cups flour
1 teaspoon baking soda
1 cup mini semi-sweet chocolate chips
Time and temperature: 350 degrees for 14 minutes
Cream the butter and sugars. Add the almond butter, egg and vanilla and mix well after each addition. Add the baking soda and slowly mix in the flour. Stir in the chocolate chips. I used a tablespoon cookie scoop to measure out the cookies, then rolled them into balls and flattened them. Bake for 14 minutes.