Here's a quick one.As you should all know, when life gives you salmonella, make peanut butter cookies. Is that how it goes? Something like that anyway.
But: we haven't had enough cookies sitting around the house. And America has a love affair with peanut butter. And a little salmonella scare never stopped me from making cookies, dammit.
So peanut butter cookies it is. If you're my coworker who loves peanut butter but can't eat it around her super-peanut-allergic boyfriend, this makes you happy. If you're my wife who counts peanut butter cookies among your top 3 or 4 favorite cookies, this makes you very happy. If you're the good people at Jif afraid that some tainted PB is scaring off us peanut butter nuts (bad pun intended), you should be happy too.
2 comments:
Are those the recipe from last week's NYT food section? We made them too, and they're great, but the recipe made 2 dozen, not the 4 dozen claimed. Agree?
They're from Cook's Illustrated - although I just checked, and looks like the NYT recipe is the same. We got 3 - 3 1/2 dozen out of the recipe, some were a bit bigger than others, but each about 2 tbsp of dough.
Post a Comment