For the first several years of my life, my diet included large quantities of Kraft Macaroni & Cheese, Fruit Roll-Ups, and Super Golden Crisp. And then my brother came along. Allergic to nearly all packaged foods, he turned our family's eating habits upside down. Instead of neon cheese for dinner and sugary cereal in the morning, thanks to him we were suddenly facing down spinach quiche after school and soy milk at the breakfast table. Clearly, I'm not responsible for anything I did or said to him between the ages of five and fifteen, right?
Amidst all of the carrot soup and carob chips, I had one saving grace: the now defunct Pam Sherman's Cafe in Uptown Minneapolis. Everything on the menu was all natural and made from scratch, so when we went there for dinner (which was often) we were given free reign with our orders. Someday I will tell you all about the main courses, but for today, all you need to know is this: every and I mean every single time we went to Pam Sherman's Cafe, my brother and I ended our meals with one of her peanut butter chocolate chunk cookies.
Pam's cookies were huge, chewy, and packed with milk chocolate chunks, and to this day, I've never had a cookie that measures up. But that doesn't keep me from trying to recreate Pam Sherman's perfect peanut butter cookie at home. Each time I test a new peanut butter cookie recipe, I try to Pam-ify it a bit, and these Peanut Butter Crisscrosses were no exception. I halved everything in the recipe except for the peanut butter, so it was packed with twice as much creamy, peanut-y goodness. (I also added a little extra sugar as I used a natural peanut butter). I omitted the nutmeg and the peanuts, and added a heaping cup of chocolate chips (I prefer milk chocolate but used semi-sweet since that was all I had on hand).