Growing up, the only 'store-bought' cookies I remember having at our house were fig newtons, and jam-filled, chocolate-covered marshmallow biscuits that our father bought from a Cookie-Reject Warehouse in a neighbouring city.
Those cookies were sometimes disfigured, sometimes void of jam, but otherwise delicious.
And they were cheap.
Other than that, the cookies we ate were homemade, from scratch, by mom.
Mom owned a Sunbeam© Mixmaster that she used to blend the cookie ingredients together into dough that was then either rolled into balls and flattened with the back of a fork, or dropped by teaspoon onto a greased baking sheet, depending on the recipe.
Mom's Peanut Butter cookies were the rolled and flattened variety that were then placed in a hot oven until lightly browned and oh, so delicious.
Fortunately, no one in our house was allergic to nuts, so we enjoyed Peanut Butter cookies almost weekly, and when my children were little, I also made a ton of these cookies, telling myself that at least they were getting some protein with the sugar and the flour and the butter.
Mothers are good at justifying choices made.
Mom and I were no exceptions.
Try these cookies the next time you're looking for a tasty treat.
You'll be glad you did.
And if you happen to use a Mixmaster© to blend the ingredients, take a moment and remember my mother and all the other mothers that came before us, baking wholesome treats with their pre food-processor machines.
Thanks, mom.
Peanut Butter Cookies ½ cup butter ½ cup peanut butter ½ cup brown sugar ½ cup white sugar 1 egg 1 ½ cups flour 1 tsp.
soda ½ tsp.
salt Directions Cream the two butters together, add sugar, egg, and then the flour sifted with soda and salt.
Drop onto greased cookie sheet and press with back of fork.
Bake in moderate (350°F) oven for 10-12 minutes until lightly browned.