Sarah is coming back from Salem's youth group mission trip tonight. She's been gone for about a week. When she was gone for a week last summer at Civil Air Patrol encampment, I took her cookies when we went to pick her up, and she inhaled them, along with every other cadet there who saw that she had home made goodies.
When I asked what kind of treat she'd like as soon as she got back from this trip, she asked for peanut butter cookies. I found this recipe: Classic Peanut Butter Cookies and just got done making them.
And now for a word on peanut butter. I really hate cheap, hydrogenated peanut butter. I really like natural peanut butter. For the kids, it's exactly the opposite. And frankly, the dog gets more peanut butter (as a treat in his Kong) lately than any of us, so I'm not inclined to spend a lot. It's Aldi brand for us, creamy instead of crunchy.
| This is less than half the batch. |
Of course, sometimes I manage to find ways to make extra work for myself anyway. For example, when I was making the criss cross pattern with the fork, I thought, "Hey, aren't you supposed to roll them in sugar first?" So I got out a little sugar and started doing that. Then I thought, "HEY, wouldn't these be even better rolled in cinnamon sugar?" So I got out some cinnamon sugar and rolled some in that before taking the fork to them.
Here's the thing about extra work. I feel that if it's a little bit of extra work for a lot of extra result, it's worth it. (See: getting the skins off chickpeas before you make hummus) If it's a lot of extra work for little or no result, why bother? (See: using fresh pumpkin to make pumpkin pie) Rolling the cookies in sugar wasn't hard, but it was time consuming. I tasted one of each variation after they'd cooled (in the name of science, of course!) and could barely detect any difference. Maybe a little, but not enough to justify the extra time.
The point is, I ended up just scooping them out onto the cookie sheet, having at them with a fork, and baking them. Today, simplicity trumps everything else.
They're delicious, by the way!