Don't Feed Peanuts to a Baby

But you should definitely feed them these lovely PEANUT BUTTER COOKIES! Or at least entice them by slowly eating with a huge glass of milk. (Do babies have jealousy before kindergarten? Probably.)

So, with it being fall and all, it's time for cookies. There's really no special season for cookies, but it seems logical that now is the time you'd actually WANT to turn on your oven. For me, my oven acts as the heater in my small little converted-attic home. As the fog starts rolling in every night, this fast recipe seems like a logical solution to the late-night chills.

This recipe is from the ever-classic Best Light Recipe Cookbook from Cook's Illustrated, so feel free to go with the less-fatty version below (though it's kinda easier to just throw in the peanut butter that you've already got on hand...but it's your call).

Peanut Butter Cookies

1 1/4 c unbleached all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
4 tbs (1/2 stick) unsalted butter, melted and cooled
1 large egg
2 tsp vanilla extract
1 cup packed dark brown sugar
2 tbs chunky peanut butter
1/4 cup dry-roasted salted peanuts, chopped coarse*

*Feel free to substitute with 1/2 cup of chunky peanut butter. More fat, but it might save you from a trip to the store.

1. Adjust oven rack to the middle position and heat the oven to 350 degrees.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In a large bowl, whisk the butter, egg, and vanilla together. Stir in the brown sugar and peanut butter until smooth, smearing any remaining clumps against the side of the bowl with a rubber spatula. Stir in the flour mixture and peanuts until thoroughly combined.
3. Create 1-inch balls of dough and place on baking sheet about 2 1/2 inches apart. With a fork, make an X on the top, smooshing down the dough. Lightly sprinkle with sugar.
4. Bake the cookies, one tray at a time, until the edges are lightly golden and the centers are just set, about 11 to 13 minutes, rotating the tray halfway through backing. Seriously, stay close to the oven and DON'T overbake. Let the cookies cool on the baking sheet for 5 minutes, then serve warm or transfer to a wire rack and let cool completely. If you don't have a wire rack, just put down some wax paper on the counter and place the cookies on top. After a minute or so, flip the cookies over so the bottom is facing up - this helps making both sides of the cookies crisp.

Makes 24 (though I always only end up with about 15)