I can’t imagine what it would be like to be married to someone who never cooked.  Who never ventured into the kitchen except to get ice.  It’s just so outside my realm of experience.

My mom cooked the majority of meals in our house growing up, but my father definitely did his share of the cooking, too.  He was a San Francisco Fireman.  He knew his way around a kitchen and didn’t fear for his masculinity if he was seen at the grocery store or cooking for his family.  His veal cutlets and dirty potatoes were legendary.  And those Sunday morning eggs fried in bacon grease…..


Okay, so he wasn’t always the most health-conscious of cooks.  He was definitely role model, though.  A really good role model.  I learned a lot from him.

Fast-forward a few years and imagine my joy walking into the house after work and seeing Victor in the kitchen making peanut butter cookies.  It’s slightly chill outside, but the minute I walk into the house I’m enveloped in warmth and the smell of  baking peanut butter wafting through the house.

My stomach started smiling before I did – and I started smiling immediately!

By choice, I do most of the cooking at home.  I really do enjoy it.  But I also love it when Victor gets into the kitchen – especially when it’s unexpected… like coming home to peanut butter cookies in the oven.  No matter what sort of day it has been, all is immediately right with the world.

Yes.  It is definitely great to share the cooking chores.  Especially when there are cookies involved!

His recipe was adapted from an old, battered copy of the Better Homes and Gardens Cook Book.

Peanut Butter Cookies


  • 1/2  cup  chunky peanut butter
  • 1/2  cup  butter, softened
  • 1/2  cup  granulated sugar
  • 1/2  cup  packed brown sugar
  • 3/4  tsp  baking soda
  • 1/4  tsp  salt
  • 1    egg
  • 1/2  tsp  vanilla
  • 1-1/4  cups  all-purpose flour
  • 1/2 cup peanuts


1. In a large mixing bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.  Add the peanuts.   Cover and refrigerate dough about 1 hour or until easy to handle.

2. Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines, dipping fork in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.