It's peanut butter cookie time: A Sprinkle in Time

Posted by Katie Lane

In the Katie Lane Food Pyramid, chocolate has its own level with five to six daily servings.

I am a choco-holic.

I suppose there could be worse things. I could be addicted to TV shopping, World of Warcraft or meth. But instead, I have insatiable desire to fill my belly with sweet, delicious chocolate.

Give it to me in a bar, chip or candy coating, fill it with peanut butter or cover it in sprinkles: I will take it and I will love it.

Never even offer me the choice between a dessert that involves chocolate and one that does not. I find it kind of offensive.

However, these cookies do not have any chocolate.

I have this dear friend named Charles. One of the first things I learned about him is that he is allergic to chocolate.

I always felt guilty when I accidentally offered Charles a handful of sticky, half-melted M&Ms or a scoop of chocolate ice cream. It felt as cruel as dangling a Milk Bone in front of a dog wearing a muzzle.

Charles never really seemed to care. In fact, he found out a few months later that his chocolate allergy had subsided.

However, he still barely ate chocolate. That just confused me. I think that if I suddenly found out I could eat chocolate after being denied its goodness for years of my life, I would eat every last Hershey kiss in a 10-mile radius.

Charles came to visit this weekend. He had a long drive and I love to make cookies for people who have to go on car trips. Charles would probably enjoy a non-chocolate cookie the most, so I resisted my urge to force-feed him Dutch-process cocoa powder and whipped up some of these peanut butter cookies.

For more adventures in the kitchen, visit me at

Peanut Butter Cookies

Adapted from


1 ½ cups all-purpose flour

½ cup sugar

¾ tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

6 tbsp. unsalted butter, at



½ cup creamy peanut butter

½ cup honey

1 large egg


Preheat the oven to 350? F. In a medium mixing bowl, combine the flour, baking soda, baking powder and salt; whisk together and set aside.

In another bowl, cream together the butter, peanut butter, honey and sugar. Mix in the egg. Add the dry ingredients beat just until incorporated.

Roll the dough into 1½-inch balls, and roll each dough ball in sugar.

Place the dough balls on an ungreased baking sheet, a couple inches apart. Press the back of a fork gently into each cookie. Bake for 10 to 12 minutes or until golden.

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