The biggest stress of being a freelancer is not knowing how big or small your paycheck is going to be each month. On the other hand, the biggest joy is having every day to do what you want to do. You can truly, and literally, seize the day. Without a clock or a team or a boss or a committee, you can create a custom work environment that maximizes your working style. Almost nothing’s the limit when you freelance.
Today, I took a break to eat this giant peanut butter cookie. There’s enough cookie dough in my refrigerator for many more breaks. Here’s the recipe.
Soft and Chewy Peanut Butter Cookies
1 cup butter, softened
1 1/4 cup chunky peanut butter
2 cups brown sugar
2 3/4 cup flour
1/2 tsp salt
1 tsp baking powder
1 1/2 tsp baking soda
Cream together butter, peanut butter and sugar. Add eggs. Beat well. Sift dry ingredients together; then mix it into the butter mixture a fourth of it at a time. Refrigerate the dough for at least an hour. Make large balls, almost the size of a tennis ball. Place on ungreased cookie sheet. Bake 350 degrees for about 13 to 15 minutes. For soft chewy cookies, make sure you remove them before the bottoms turn brown.
I use my toaster oven when I’m baking just one cookie for my special break.