Criss-cross

Working at a coffeeshop offers ample oppurtunities to meet all kinds of people; if you're lucky, you'll come in contact with some that aren't completely insane (yet). Instead of focusing on the crazies who either like you a lot (for no real reason) or hate you so much (for no real reason), it's easier to thank the customers who are pleasant to be around. When one of these regulars remarked that his favorite cookie was homemade peanut butter and that his birthday was in a week, I accepted the challenge.

Usually when I put peanut butter into a cookie, it's combined with something else, like oatmeal or chocolate chips. Honestly, I don't have much experience with classic peanut butter cookies. Obviously, I turned to the master for help: Martha. Surely, I thought, she will not lead me astray.



All in all, I thought they were kind of...forgettable. Believe me, they were peanut-butter-y and crunchy and chewy, and the customer was really happy with them. I guess I just don't like plain peanut butter cookies.



Peanut Butter Cookies
Makes 4 dozen cookies

1 1/2 cups crunchy peanut butter
1 cup packed light brown sugar
1/2 cup unsalted butter, softened
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking powder

Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.

In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.

Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.

Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.