Peanut Butter Cookies

I should really title this entry "the hidden danger of peanut butter cookies." What danger? What harm in a bite of peanut butterlicious chunkity goodness, a soft-as-cotton-candy cookie that goes in the mouth and down the pipe without any struggle at all? That's it, right there! I write in a state of pb cookie shock syndrome. There are no symptoms, really, that's what makes it hard to identify, and therefore, better to take preventative measures to avoid. I've eaten two peanut butter cookies and feel no side effects, my body producing no headache, feeling of satiety or other signal to keep me from polishing off two more. Beware, friends, readers of the danger in the peanut butter cookie. I warn you not to attempt the recipe below. Do NOT make these at home. The peanut butter will go straight to your thighs/hips/stomach/(insert "culprit" body part here) and your brain and tastebuds will sense nothing but pleasure.

Muhahaha!

Peanut Butter Cookies

Adapted from the Country Baker: Cookies & Crackers, Hearst Books, 1993.

1 cup firmly packed brown sugar
1 stick unsalted butter, softened

1/2 cup chunky peanut butter (Skippy all the way--the recipe even says DON'T use the "health-food variety" stuff.)

1 egg

1 tbsp vanilla extract

1 1/2 cup all purpose flour (bleached)

1 tsp baking powder

1/4 tsp salt (or a pinch)

Preheat oven to 375 degrees. Grease or use silpat mats on 2 baking sheets. In a large bowl, by hand or with electric mixer beat the sugar and butter until light and fluffy. Add peanut butter and continue beating until well-mixed. Beat in the egg and vanilla. Use a low speed and add in flour, baking powder and salt. At this point, if using an electric mixer, set aside and continue mixing batter by hand with a spatula--it's easier to scrape the sides of the bowl and make the dough form into a well-mixed ball. Add semi-sweet chocolate chips, if desired, and stir until they're mixed into batter.

Using two spoons, scoop heaping spoonfuls of dough (and scrape off) onto baking sheet and press down until flat, about 1/4" thick. Use the back of a fork to press gently onto the tops of the cookies, creating a criss cross pattern. Bake cookies for 10 to 13 minutes, until slightly golden (if you prefer softer cookies) or dark gold (for crispier cookies). Allow to cool on wire rack. Then stuff your face silly or give away to colleagues or friends before you let things spiral out of control.