We were out yesterday to meet a good friend’s new puppy when all of a sudden Meredith decided she wanted to come home and make cookies. Then when we got home she changed her mind and wanted hot chocolate instead and seemed to forget about the cookies.
We had a rough night. She’s sick and coughing and has a sore throat and was up a lot crying. She slept in, and has gone from nursing once or twice a day to nursing almost non-stop this morning. Poor baby, it’s so hard when they’re sick. 
She seems in good spirits now though, and has decided she wants cookies again. So I dug up this recipe for peanut butter cookies. It’s a good one for sickness I think, because there’s no dairy and I find dairy often make congestion worse (mine anyway). Plus, Kris is still trying to eat minimal dairy so this way he can have some too (if there are any left when he gets home that is). I don’t remember where I originally got it, but the original recipe recommended using Jif or Skippy. We only use 100% peanut butter, and it works just fine, though I usually add a pinch of salt.
1 cup peanut butter (crunchy or smooth, your choice)
1 cup sugar
1 egg
1 t. baking soda
pinch of salt if using natural peanut butter
1 t vanilla (optional)
(I’ve also been known to throw in a handful of chopped chocolate from time to time)
Preheat oven to 350°F.
Stir all ingredients together until well combined.
Roll teaspoons of dough into balls and arrange about 1 inch apart on ungreased baking sheets. The dough is far easier to handle if you stick it in the refrigerator for 10 minutes.
Flatten balls with the tines of a fork.
Bake until puffed and pale golden, about 10 minutes.
DO NOT OVERBAKE THEM or they will be dry and crumbly. These cookies should be lovely and chewy. They may fall apart a bit if you try and eat them right out of the oven though. 
(I speak from experience.)
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