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By Kate Krug, Contributing Editor

Join us each day as our team of editors and contributors cook through the MyRecipes America’s Favorite Food cookbook, out September 11, 2012.

My idea of cooking generally includes a pasta dish of questionable quality that gets nuked for three minutes. I don’t know parsley from arugula and if I can toast Pop-Tarts without burning them, it’s a good day. To save others from my obvious culinary shortcomings, I figured cookies would be the best bet. A cook I may not be, but I can whip up a mean batch of baked goods.


Peanut Butter Cookies with Butterscotch BitsThis recipe is super easy and results in thick, soft but crunchy cookies with strong nutty flavor. An eau de peanut butter will also leave your house smelling like the Keebler Factory. No complaints here.


The whole mixing/measuring process goes pretty quick and the peanut butter and butter mixed together a lot smoother than I expected.


I’d also suggest not trying to fold the butterscotch chips in the dough by way of the electric mixer. There was an epic battle between my face and rogue butterscotch chips.


I prefer cookies the way I like my pizza: thin and crispy (sorry Chi-town). So I put ¾ of the dough into the fridge like the recipe called for and the rest I baked right away.


As far as I could tell, there weren’t many differences, if any. All of them came out pretty thick.


The dough is really crumbly and you will probably have to reassemble some after making the fork crisscrosses.


The bottoms of the cookies will also brown quickly because of the peanut pieces in the peanut butter. For the second batch, I baked the cookies for around 12 minutes instead of the suggested 15, and no change. Should I make these again, I will probably substitute the crunchy peanut butter for smooth to negate the overly brown cookie bottoms.

I tasted one to make sure nothing went horribly wrong and then immediately saran-wrapped those babies and tucked them away. Thank goodness my lovely co-workers ate the bunch. Leftovers are dangerous around me. My only lingering after thought was that these would make great ice cream sandwiches and in fact, that just may be next weekend’s project.

TheMyRecipes America’s Favorite Foodcookbook is now available in stores. Order your copy fromAmazon orBarnes & Noble (ebooks are available!) and Cook the Book with us on your blog! #CooktheBook