Michael Wadkins

Michael Wadkins '14


Appreciating the maker of the cookies is possibly the greatest wisdom in the entire universe. I remember going over to Grandma’s house, and she always had them ready for us kids. I didn’t think much about it then, but as I got older I realized she didn’t have to do that for us. She did it out of love. Sometimes it’s the things we overlook that are life’s biggest treasures.

Old-Fashioned Peanut-Butter Cookies
  1. 2 c. creamy peanut butter (not the all-natural variety)
  2. 1 1/2 c. granulated sugar
  3. 1/2 cup packed light brown sugar
  4. 2 large eggs
  5. 2 tsp. baking soda
  6. 2 tsp pure vanilla extract
  7. 1/2 tsp kosher salt

Heat oven to 350° F.

Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.

Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.

Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.