It Inspired Me

2 1/4 cups all-purpose flour 1 1/2 cups white sugar 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 cup butter, room temperature 1 cup buttermilk 2 eggs 1/2 teaspoon vanilla extract Ready In 50 m Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs. Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

1 cup sweet unsalted butter, at room temperature 1 cup sweet creamy peanut butter 1 cup granulated sugar 1 cup brown sugar 2 large eggs 2 cups all-purpose flour 1 teaspoon baking soda 2cups semi-sweet chocolate chips Preheat oven to 325 degrees F.  Have ready at least 2 baking sheets lined with parchment paper.  Cream butter until smooth.  Add peanut butter and both sugars and beat until combined well.  Add egg and beat well.  Stir in flour and baking soda gradually until well combined.  Stir in chocolate chips by hand.  Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie. Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard. Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until