It’s far from springtime here, but you wouldn’t know it from the cleaning and organizing that’s happening in my house this month. This whole ahead-of-schedule-spring-cleaning-thing means I’m sorting and sifting through everything in every room, keeping what I can use and tossing what I cannot. I’m organizing along the way, so drawers are neatly stocked, socks fit into dressers and everything is in its place. I’ve moved out clothing and books and electronics and kitchen gear, a bunch of junk in the basement, and I unloaded the goods at the local donation center.
It’s a good feeling, the accomplishment of de-cluttering my life. I think about the things I use on a daily basis and the things that are sentimental to me. The rest, technically, I can live without. That mindset has helped me to let go of a lot of items I might have kept around had I undertaken this project a year ago. It sounds silly, but there’s freedom in open space and sparse shelves. There’s freedom in simplification.
The kitchen pantry has been on my list of areas to organize. It’s in need of a dramatic renovation. (More cupboard storage, less tacky wallpaper). But an overhaul is going to have to wait a few months, so instead I cleaned it and re-sorted it and discovered, in the midst, a bag of milk chocolate chips. Seriously. Who hid these behind the Bisquick?
I know that peanut butter cookies aren’t exactly innovative. Been there, done that, right? But that’s the beauty of classic cookie recipes. They’re timeless, they’re reliable and they can be molded and adapted and made new again with an add-on ingredient or two. Enter chocolate chips. I took one look at them and knew I had to add them to peanut butter cookie dough.
There’s nothing tricky about this recipe and, on a Monday, that’s a relief. One bowl, step-by-step instructions and a couple of cookie sheets will yield about three dozen cookies in an hour or so, leaving plenty of time for whatever it is that makes you happy. It’s the simple things, right?
Peanut Butter Chocolate Chip Cookies
(hardly adapted from Better Homes and Gardens’ New Cook Book)
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