Butterscotch Peanut Butter Cookies

Equipment you'll need:

1 frying pan (a light bottom may be helpful here)
1 whisk
1 largish bowl
A set of measuring things
Something to mix with
parchment paper (ideally)
At least 1 cookie sheet (3 is ideal)
Something to cool cookies on (wire racks are ideal)

Supplies for dough:

2 sticks of unsalted butter (8oz, 225g)
1/2 cup peanut butter (135g)

3/4 cup brown sugar (packed; dark is better, 160g)
1/4 cup granulated sugar (use baker's sugar, 50g)

1 egg + 1 egg yolk
1 teaspoon vanilla extract
4 teaspoons Greek yogurt (or milk, whatevs)
2 teaspoons honey
3 dashes salt (freshly ground, this is three turns or so)

1 1/3 cups flour (160g)
3/4 teaspoon baking soda
3/4 teaspoon baking powder

3/4 cup butterscotch chips
1/4 cup peanut butter chips
1/2 cup assorted dark chocolate chips

Method:

Put the frying pan on the stove over medium heat. Cut the butter into pats and put it in the pan. Whisk until it foams and keep whisking until the butter smells nutty. Pour the butter into the largish bowl, add the peanut butter and mix thoroughly. I usually use fresh ground salted honey peanut butter, but you do you. If you use salted peanut butter, skip the salt later.

Add the sugars to the butters and mix until your arm gets tired.

Add the egg + yolk, vanilla extract, yogurt or milk, honey, and salt. Mix thoroughly to combine.

Add the flour a third cup at a time and stir until just combined. I do this by hand to control the amount of mixing that happens but you could use a hand mixer on low. A spatula to shove the stuff on the sides down is helpful but not needful. Add the baking powder and soda with the third addition of flour.

Take all the add-ins and fold them into the dough. Do not use a mixer for this - you want to be super careful not to overwork the dough.

Take the dough and put it in the fridge for at least a few hours. This is where the parchment paper comes in if you're using it. If you're going to age the dough, put it in an airtight container; the 4.5 cup Snapware containers are perfect.

Preheat oven to 350F. Combine the sugar & cinnamon for the coating in the smallish bowl and mix until well-combined.

Put tablespoons of dough on the cookie sheet, leaving about an inch between each cookie. Bake for 9 minutes. Cool on sheet for 4ish minutes, then move to cooling surface.

You should try a cookie from the first sheet and adjust baking times accordingly - more gooey, subtract a minute; more crispy, add a minute or two.

References:

Volz, M. (2012, August 17). Peanut butter chocolate chip cookies with sea salt [Blog post]. Retrieved from http://www.ambitiouskitchen.com/2012/08/peanut-butter-chocolate-chip-cookies-with-sea-salt/