Pregnancy and Peanut Butter Cookies

This post was actually written by Janine. It was emailed to us with instructions to figure out her log-in info and post it from her account. But since my hacker skills are limited to… well… posting weird things on Theresa’s Facebook when she leaves the window open on her laptop… (sorry Theresa), I decided just to post it on Janine’s behalf. I figured nobody would mind since she’s sharing an awesome peanut butter cookie recipe!

I’m extra excited about this post because I’ve been asking her for this recipe FOR MONTHS now. Hope you enjoy it as much as I will! – Kate

Pregnancy and Peanut Butter Cookies:

Liam can sense I’m about to give birth at any minute.  He lets me know in very subtle and thoughtful ways (“Mommy, your belly is CRUSHING ME!… “Mommy, you’re big. Really big. Two and a half hours big”… “Can the baby come out NOW?”)  As part of the countdown to his little brother’s arrival, he’s been anxious to get in some last requests for things we’ve always had fun doing together.  So when he woke up from his nap the other day begging for me to make him peanut butter cookies, how could I resist?  It may be one of the last times I can indulge him on a whim for a while.  We both ate more than our share.

The best part about this recipe is that it requires literally 6 ingredients.  Perfect for treating your little one on a moment’s notice even when your pantry (like mine) is practically empty, and you feel like your energy reserves are practically empty, too.

Peanut Butter Cookies (adapted, only a smidge, from Real Simple)

1 cup peanut butter (I’ve had luck with either all creamy, or ½ creamy and ½ natural)
½ cup light brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon baking soda
¼ teaspoon of salt
Optional addition (mandatory in our house): chocolate chips

Heat oven to 350°F.  Line a baking sheet with parchment.  Mix together the peanut butter, sugars, eggs, baking soda and salt until smooth.

Shape the dough into balls (I use about a tablespoon of dough per cookie).  Use a fork to flatten each ball, making a crisscross pattern on each.

Bake 10-12 minutes.  I take them out when they’re slightly soft and seem almost underdone, and they cook a bit more when they’re out of the oven.  Leave to cool a few minutes before transferring to a wire rack.

If you’re like us, eat immediately with your sweetie(s)