These classic peanut butter cookies are not too soft and not too crisp. They have a wonderful, light texture and you can whip them up with a few pantry staples. Gather your butter, brown sugar and PB to kick off cookie baking season with this classic recipe.
I didn’t grow up eating peanut butter cookies. My mom is a wonderful cook but her forte lies with Persian food and German inspired bakes (eg. German apfelkuchen). We weren’t familiar with meatloaf, chocolate chip cookies and other American classics. With the pressures of raising three kids and caring for her elderly mother, maman often turned to the trusty Persian recipes that she knew by heart. She rarely followed a recipe with the exception of one fine day.
Sepy’s First Peanut Butter Cookies
I was nine years old and had just gotten home from school. My grandmother was at our house, helping take care of my baby sister. In a rare moment of relaxation, my mom decided to bake cookies…American cookies.
I noticed a jar of peanut butter and a container of shortening on the counter. These were both rare ingredients in our kitchen and I was ecstatic about the cookie baking project set before us. Mom and I spent the afternoon following the recipe printed on the container of Crisco. I helped her press the fork into the dough balls, making a beautiful criss cross pattern. A brief stint in the oven and the cookies filled the house with the most wonderful aroma. When the cookies were baked, mom and I each sampled one and instantly fell in love.
Classic peanut butter cookies have held a special place in my heart since that mother/daughter baking day. Every time I see the criss cross pattern, I think back to our wonderful afternoon of laughing, baking and cookie eating. I hope you can use this recipe to make your own special memories with the people in your life.
Let the cookie baking season begin!Print