Peanut Butter Cookies Recipe

Jan’s Peanut Butter Cookies

(SPOILER: This recipe is not Gluten-Free. However, when I make them, I substitute coconut oil and butter for Crisco, and Jules' G-F flour for wheat flour.)

My oldest son often says the worst year of his life was 2nd grade. We'd moved from Oklahoma to Virginia, and he didn't have any friends in the neighborhood, in school, or at church.

I told him, "Well, then you should be happy you've gotten the worst year of your life outta the way." Somehow that never seems to make his memory of that year any more tolerable.

My theory is he had such a fabulous 1st grade that 2nd grade couldn't NOT disappoint no matter where we lived or how many friends he had or didn't have. See, in 1st grade, Matt had Jan Marvin for his teacher. Jan also attended the same church as us.

Needless to say, Matt was Jan's favorite student. He knew it. She knew it. That's just how it was. Of course, in Jan's defense, I will say that Matt is such a loveable boy that in his 12 years of public education, he's only had three teachers who I know didn't like him--Mrs. White, Mrs. Salvo, and Mrs. Williamson who taught him in 8th grade choir. Yes, the boy was failing choir at one point, which is as lousy as failing art, which my oldest daughter was doing at one point.

This is why I tell my kids "having a good attitude and doing your homework is 75% of your grade."

Anyhoo . . .

Jan doted on Matt. Matt idolized her.

Which is fitting because my favorite peanut butter cookie is Jan's recipe. It's circled with a heart in my cookbook.

Let's begin with pre-heating the oven to 375*.

1/2 cup butter, margarine or butter-flavored Crisco

1/2 cup low-salt, creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

In a mixing bowl, beat butter, peanut butter, and sugars until fluffy.

1 egg

1/2 teaspoon vanilla extract

Add egg and vanilla; beat well.

1 1/4 cup all-purpose flour

3/4 teaspoon baking soda

Add dry ingredients to batter and mix until well combined.

Shape dough into 1-inch balls. Place on ungreased cookie sheet. Criss-cross with the tines of a fork. Then bake for about 10 minutes. Cook on wire rack, and continue process until all cookies are baked.

Pour a glass of milk, grab a few cookies, and enjoy!