But to entertain you in the meantime, I absolutely must share with you the recipe for the Crack Cookies. These are just peanut butter chocolate chip cookies, but when I took them to work, my co-workers sucked them up like a Hoover Deluxe. My friend Lynne and I renamed them the "Crack Cookies" because you can't eat less than three and they are devilishly awesome. To be extra evil I shared the recipe with everyone at work:
2 sticks of butter
1 cup peanut butter (smooth or chunky, your choice)
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla
2 1/2 cups of self-rising flour
1 package of chocolate chips
Using a mixer, beat the butter and the peanut butter on medium speed until smooth. Beat in, a little at a time, the sugars. Add the egg and vanilla and beat until smooth and creamy. Beat in, a little at a time, the self rising flour. Mix in the chocolate chips.
Drop by rounded tablespoons full on a cookie sheet and bake for 11 to 12 minutes at 350. When you take them out, they won't look done, but just leave them on the hot cookie sheet for 30 minutes to finish cooking and thoroughly cool.
Notes: you don't have to make these cookies all at once. The dough will last up to a week in air-tight container. If you make the cookies from chilled dough, you will probably want to increase the cooking time to about 14 minutes. I used Peter Pan creamy peanut butter because it is the best; it has more sugar in it than most peanut butters, and thus it is the most yummy. Also, I use self-rising flour because it saves me some steps of measuring, but if all you have is all purpose flour then just use that and add 1 1/2 teaspoons of baking powder and 1 teaspoon salt. And one last thing: these cookies are so much better the next day after you make them. That one day delay transforms them from merely peanut butter chocolate chip cookies to the Crack Cookies.
And that's how you make the Crack Cookies.
Parting Shot: The Carpenter and me at Hatteras on the ferry to Ocracoke Island. And yes, the Crab Dress went too. More photos to come.