Martzy’s Kitchen Sinkers— Baking your way into the hearts, minds and holes of future admirers

This was a recipe I’ve worked off and on with for about a year. At this point it is consistent, easy, and always the winner of any work potluck or social soirée.

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Ingredient List:

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Chocolate chips 8oz

Butterscotch chips 4oz

Crushed roasted peanuts 4oz

Flour 3 cups

Butter 2 sticks

White Sugar 1 cup

Brown Sugar 1 cup

Eggs x2

Baking soda 1 teaspoon

Vanilla Extract 1-3 teaspoons

Salt 1 tablespoon (thanks, @Aisha!)

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Instructions

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Step 1: blend sugars and butter together. Make your life easier by leaving out two sticks of butter overnight or at least for a few hours.

Step 2: mix in eggs, salt, vanilla extract, and baking soda (i dissolve it in a teaspoon of water before adding it)

Step 3: add flour, nuts and chips, mix for only as long as there aren’t flour clumps.

Step 4: roll into 1-1.5 inch. (I’m not exact with this at all and haven’t had a consistency issue)

Step 5 (optional): refrigerate for half an hour to an hour. The benefit of refrigerating is that it allows the flour to properly absorb the butter, meaning the cookies won’t spread while baking. So if you prefer disc cookies, skip this step. If you like them fat, refrigerate

Step 6: Bake on top rack for 12/13 minutes. 12 minutes is fine if you skipped the last step.

Step 7 (optional): Remove them from the baking sheet to let them cool unless you want a crisper cookie OR if the batch came out too white.

That’s it! Enjoy.

Write a poem to a hottie and deliver this with it and they’ll be e.e cumming all over your peepee/clit.