I’m usually suspicious of recipes with click-bait titles like this one. “Simple” and “easy” and “N-ingredient” baked goods have been around longer than click-bait itself, masquerading as genuine homemade desserts in my grandmother’s cookbooks and on Betty Crocker’s website today. Consisting of ingredients as authentically American as cake mix + pudding + oreos + jello + whipped cream, these recipes seem like they’d be as shockingly sweet as they are simple.
The ingredients for these cookies, on the other hand, are as basic as the list itself: peanut butter, brown sugar, and eggs. And boy, are they good. They make peanut butter seem light and airy, with a texture like meringues. They’re perfect for spontaneous dorm cooking, which hardly ever has a full pantry of baking supplies to work with.
1 1/2 cups light brown sugar2 eggs1 3/4 cups creamy peanut butter (equivalent to one 15-16 oz jar)
And if you’re feeling fancy-schmancy, you can take these cookies from dourmet to gourmet with:1/2 tsp. vanilla extractcoarse-grained sea salt, to finish
Beat the light brown sugar and eggs together with a fork in a medium bowl. Whip it until you get some serious bubbles, because since these cookies don’t have baking soda or powder, this is where they get their rise. Mix in the peanut butter (and if desired, vanilla) until completely smooth. Freeze the dough for 10 minutes or so - this makes the cookies easier to shape. Meanwhile, preheat the oven to 350 F. Once the dough is firm enough, use a spoon and your hands to form cherry-sized balls and set them on a greased pan. For the best cookie height, freeze the pan for another 10 minutes before baking. Sprinkle with salt, if desired, and then bake for 14-15 minutes, until you can see some browning on the tops. They will be soft right out of the oven, so let rest for a few minutes before transferring to a plate. As Deb notes, these are best when cool, so “the different textures (crisp outside, soft inside) can set up.”
After a year spent in “soft-lockdown” at home in Atlanta, and as Caltech students prepared to finally return to campus, I was aboard an eight hour flight towards Edinburgh, Scotland. Since my junior year plans were interrupted by the virus who shall not be named, I’m spending my first term of senior year studying abroad through the Caltech - Edinburgh University International Exchange program. I’ve only been here just over a week yet have been exposed to so many new people, perspectives, foods, and classes.
When the announcement was first made that fall term was going to be online, I started talking to friends and looking for places to live. We were debating locations around the country: California, Florida, New York, etc.. there were plenty of options. Then it suddenly hit me, what is stopping us from going to Hawaii, covid numbers were better and a two week quarentine would ensure that numbers stayed down… I proposed this to my friend and we agreed it would be an amazing experience, but we didn’t want to get out hopes up. A month or so later we still haven’t decided where to live, Hawaii seemed too far and too difficult to plan. But we couldn’t get the idea out of our heads. We spent some time looking into plane tickets, places to stay, etc… and it actually didn’t seem so impossible after all. A couple weeks later and we were arriving here on the big island!
I visited Amsterdam for a brief two and a half days during my vacation. There were a few landmarks and neighborhoods I wanted to checkout, but did not plan the visit in detail. As such, when it came down to destinations with ticketed entries, I had to skip most of them, since they did not have day-of tickets left for sale. Fortunately, I was able to walk around most of the city and it was generally a good time.