When I was in elementary school, I got into a bit of a disagreement with my teacher. If you knew me in elementary school, this would not come as a surprise. See, my teacher didn’t believe something I said and thought I was downright wrong. This did not sit well with Miss Smarty-Pants, A-Honor Roll, Aimee. I was clearly upset.
What was the subject of this drama? Peanut butter cookies.
My teacher had asked each child in my class to bring in a cookie recipe from home for a class cookbook. Well, Miss Smarty-Pants, A-Honor Roll Aimee didn’t need to go home and ask for a recipe. She had her recipe memorized. 1 cup peanut butter. 1 cup sugar. 1 egg. Done.
Of course my teacher questioned this, suggesting that maybe I had forgotten an ingredient or two. I was the smartest little girl in the class. I didn’t forget things. She asked me to go home and double-check the recipe with my mom. That was just insulting. I already knew I was right.
So I went home and checked the recipe with my mom. I was right.
Side Note: I already see some of these character traits in my 2.5-year-old daughter. This little girl is going to give me a run for my money.
We’ve been eating these three-ingredient peanut butter cookies since I was a little girl, and they are absolutely the best. My mom just eats the dough, because she has no fear of consuming raw eggs. If you eat the dough and get sick, please don’t sue me. Even though my mom would like to tell you she is always right (this is clearly a genetic trait among the women in my family), I am in no way endorsing consuming cookie dough with raw eggs… no matter how yummy it may be.
I prefer to eat these cookies fresh out of the oven. It is so, so important that you don’t over bake. Seriously. They taste better almost under-baked. Leave them in the oven just long enough for the bottoms to begin to brown. That’s it. Trust me on this… I know I’m right 😉