Peanut Butter-cup cookies

The ONLY Problem with living at 7,300 ft above sea level is baking. It has always been an issue for me, so usually I add extra flour and pray before I stick cookies in the oven. This recipe was NO exception. I had to barely bake these puppies. I mean like when they would barley brown on top I would pull them out, 'cause if I didn't not even a minute later they were flatter than pancakes. AHH! So frustrating. So all of my 'living at sea level friends' can one of you darlings make this recipe and tell me how it turns out? THANKS a bunch! The cookies still came out really good, it was just a pain to have to " babysit" them while they were in the oven :)



(This picture was taken BEFORE I baked them. I will post one after...when I actually get around to taking it)

Ingredients:

1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, at room temp
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 12 oz package small peanut butter cups, coarsely chopped (I used 1/2 of the bag and it was PLENTY!)

1. Heat oven to 375F. Line two baking sheets with parchment paper. In a large bowl whisk together the flour, baking soda, and salt.

2. Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to comine. Gradually add the flour mixture, mixing until just incorproated. Flod in the peanut butter cups. (I used my hands for that last part)

3. Drop Tablespoon-size mounds of dough 2inches apart onto the preared baking sheets. Bake until light brown on top. 8-10 minutes. Transfer to baking rack to cool. DO NOT OVER BAKE!

I ripped this recipe out of a REAL SIMPLE magazine while waiting for my Dr's appt. Don't worry, I have already asked for forgiveness :0