As Father’s Day quickly approaches, I know exactly what I’m going to give Dad — something homemade.
The days are gone when I find myself wandering aimlessly in a story searching for the right shirt, book or grill gadget to give to him. Instead, I head to the kitchen and recreate a memory evoked by a favorite ‘treat’ — this time it will be a batch of peanut butter cookies.
When I was young, Grandma (Dad’s mom) lived with our family. She loved to cook and bake, and always made us smile when she served up dinner and treats. Many of my food memories include her biscuits, date bars, and mincemeat pie! Even the simple buttered saltine crackers she made as a snack for our checker games, are a wonderful memory.
But, it is those peanut butter cookies, which evoke wonderful memories, not only for myself, but for my Dad. They are one of his favorites, and a cookie that his mom used to make for him when he was younger.
So, as Father’s Day arrives, my plan is to send him a package filled with cookies and homemade cards from the kids. A slight twist on the tradition is that Nicole is now making the cookies for him – a simple gesture, that adds to the ‘love’ that is packaged in the box and sent across the country.
This Father’s Day, remember it isn’t always about the size (or the price tag) of the gift, it is the meaning behind it. Be thankful for all the fathers in our lives, and if a delicious peanut butter cookie might evoke a few memories, you can get baking with this recipe.
Peanut Butter Cookies
- 1-1/4 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup creamy peanut butter
- ½ cup (1 stick) butter or margarine, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Preheat oven to 350 degrees F. In a small bowl, combine flour, baking soda and salt.
In a large bowl, with mixer at medium speed, beat peanut butter, butter, brown and granulated sugars, egg and vanilla until combined; scraping bowl with a spatula if needed. Reduce speed to low and add the flour mixture, beating until just blended.
Drop dough by heaping tablespoons, 2 inches apart, on ungreased cookie sheets. With a fork, press a crisscross pattern into the top of each cookie. Bake until lightly browned, 15-20 minutes, rotating cookie sheets between upper and lower racks halfway through baking.
Transfer to wire racks to cool completely.
Makes about 36 cookies.
