By Home. Three days home with the baby. Her name is Ida Mae Clarke, which is not a name I expected to land on until it landed. Ida for no specific reason except that it felt solid and old and real. Mae for Gloria middle name, which I asked permission to use and Gloria cried on the phone and said yes of course, of course, that is right.
Tyler is an extraordinarily good father. I knew he would be, the same way I knew about a lot of things about Tyler before I had the experience to confirm them. He holds Ida with complete confidence. He talks to her the same way he talked to my belly, directly and without performance. He changes diapers without complaint. He gets up in the night without being asked.
I have not cooked this week. I have not cooked anything. The freezer meals are doing exactly what they were frozen to do. The chili Tyler heated on day two. The chicken stock made into soup on day three. The banana bread from the freezer with morning coffee. Future me made this possible and I am grateful to past me in a way that is a little surreal. I planned for this. I am receiving the plan. That is how love works forward through time.
Gloria wants to come see Ida. As soon as I am ready. I said Sunday. She said she would be there Sunday. She is going to meet Ida on a Sunday and that feels exactly right. Sundays at Gloria. Now Sundays at mine.
That banana bread from the freezer on day three — with coffee, while Ida slept on Tyler’s chest — was one of the best things I’ve ever eaten in my life, and I think it’s because past me put it there. If you’re in any kind of season where you know hard or tender days are coming, I want to pass that gift forward: these soft peanut butter cookies freeze perfectly, they come together in under thirty minutes, and they will taste like someone loved you when you find them. Make a double batch. Wrap them well. Let future you be grateful.
Soft Peanut Butter Cookies
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min | Servings: 30 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven. Heat oven to 375°F. Line two baking sheets with parchment paper.
- Cream butter and sugars. In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- Add wet ingredients. Beat in the egg and vanilla extract until fully combined.
- Mix in dry ingredients. Add flour, baking soda, baking powder, and salt. Stir until a soft dough forms — do not overmix.
- Shape cookies. Roll dough into 1-inch balls and place about 2 inches apart on prepared baking sheets. Press each ball gently with the tines of a fork in a crosshatch pattern to flatten slightly.
- Bake. Bake for 9–10 minutes, until the edges are just set and the centers still look slightly underdone. They will firm up as they cool — pull them early for the softest result.
- Cool and store. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. To freeze: cool completely, layer between parchment in an airtight container, and freeze for up to 3 months. Thaw at room temperature for 20 minutes.
Nutrition (per serving)
Calories: 118 | Protein: 2g | Fat: 6g | Carbs: 15g | Fiber: 0.5g | Sodium: 88mg