Not to be outdone by Leah and her chocolate chip cookies from last week, Adam decided to up the cookie game chez Roy by baking Peanut Butter Chocolate Chip Cookies* today.
And because I’m happy to let Adam flex his baking muscles pretty much any time he likes, I suggested he make his way into the kitchen before he lost interest (and the rest of us lost out on the chance of fresh-from-the-oven homemade cookies).
It’s hard to believe there was a time that he couldn’t do all of this on his own. He’s pretty much a pro when it comes to baking now — and if there’s anything he’s unsure of, he asks. Even more impressive is that he completely understands that washing all the dishes and leaving the kitchen as he found it is paramount to ever being allowed to bake on his own again.
And although there were a couple oopses (like a little extra salt and a forgotten tablespoon of peanut butter that was supposed to be stirred in at the end), the cookies turned out remarkably well. Adam and Leah both thought the batter was yummy enough that they weren’t sure we even needed to bother with the whole baking thing, but two dozen cookies did manage to make it into the oven.
Success! An afternoon snack of cookies is a delicious way to mark the midpoint of the week — they pair particularly well with my sixth mug of coffee today (though Leah tells me that almond milk is possibly a better choice).
* This recipe is from The Vegan Cookie Connoisseur, my most favourite cookie recipe book ever. Seriously, I don’t think a single recipe I’ve tried from this book has been anything less than fabulous.