In life, there are certain answers that are indisputable, leaving no room for interpretation. 2+2 will always equal 4, for example. Others are open invitations to a world of infinite possibilities. How many ways can you add 2 numbers to equal 4, for example. More often than not, there are a multitude of angles from which to approach a subject; you need only choose which one is best for you at the time.
The kids have returned to school. I know it is inevitable that they will continue to grow older; grow smarter; grow taller. But I’m not ready to let go of their youth yet, and thankfully, I don’t have to. They’re only in first and third grades. I still have quite a few years ahead of me before their innocence is lost and they can’t stand to be seen with me. I hope.
I wanted to be home on their first day of school. I wanted to be waiting for them at the door with a plate of warm cookies, enticing them with the aroma, letting them know that, no matter what happened at school on that first day, home would always be a haven. I couldn’t be. You see, there are these things that come in the mail every month that demand my attention–and attendance at a place of steady employment. So, alas, I had to be there instead. At least I was able to see them off on the bus in the morning.
The kids didn’t seem to mind much. They shared their enthusiasm with my sister instead, fortunate to have her as a caregiver when I am not with them. And I baked them cookies after they went to bed, to be ready for their 2nd day of school. It was the best solution to the problem at the time. It’s not what I wanted, but it works, too.
Peanut Butter Chocolate Chip Cookies
- 1/2 cup natural peanut butter creamy
- 1/2 cup 8 Tablespoons unsalted butter, softened (Kerrygold is my favorite)
- 1 cup organic light brown sugar lightly packed
- 1/2 cup organic granulated sugar
- 2 large cage free eggs
- 1 1/2 teaspoons vanilla bean paste
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Himalayan pink salt
- 1 11-1/2- ounce package milk chocolate chips
- Preheat oven to 375 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter for 3-5 minutes, or until well blended.
- Add the sugars and beat until light and fluffy, another 3-5 minutes.
- Beat in the eggs one at a time, waiting until the first is fully incorporated before adding the second.
- Mix in the vanilla bean paste.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt.
- With the mixer on medium low, stir in the flour mixture, beating until just incorporated.
- Remove bowl from mixer and stir in the chocolate chips.
- Portion out dough with a #40 cookie scoop, leaving at least 2 inches between each dough ball.
- Bake for 12 minutes, or until lightly browned on the bottom.
- Let sit on baking sheet for 2 minutes before transferring to wire racks to cool completely.