The New Normal of Cooking

If the hinges on our refrigerators could speak, they would only groan from the constant opening and closing. They are tired of us! The number of times people eat in a day is now increased. If you have children, consider that number doubled. There is no school; there’s no work for many of us – and really, what is the one thing we all have in common? Food!

You may find yourself mindlessly shuffling to the kitchen just to do something…anything! Sometimes picking something up and eating it isn’t satisfying enough, or you’ve already eaten all the snacks, what happens then? Recipes! You plop online, and find a recipe for something.

If you’re like the rest of us, you may find this hard, considering grocery shopping isn’t accessible and deliveries are being delayed by the holidays. Check out this recipe for peanut butter cookies that I found. It’s only three ingredients and many people have these three ingredients in their cupboards. It’s also easy to clean up afterwards.

Three-ingredient Peanut Butter Cookies


1 cup of peanut butter

1 egg

1 cup of sugar*

What you’ll need

1 large bowl

1 utensil for mixing

Non-stick cookie pan**

Butter or oil (only needed if pan isn’t non-stick)


  • Preheat oven on…I’m not sure, I don’t have temperature settings on my tiny oven, it has a dial that has the numeral 4 as the highest, which is what I set it to – so let’s say about 350 °F. If the temperature isn’t right, you can raise or lower the heat to what you want.
  • Mix all ingredients in a large bowl. Make sure everything is properly mixed, because you don’t want clumps of egg in a cookie – and if you do, this isn’t the recipe for you.
  • Set in oven and wait for about 15 to 20 minutes, or until it smells like cookies. A good way to know is if there’s a slight browning on the outside of the cookie.
  • Let the cookies cool before you take them off the tray. I didn’t follow this instruction, because I am not afraid to swallow scalding cookies. They will break apart if you don’t let them cool first (also, not something that stopped me).

Notes: You can alter the recipe to be more or less. You can also add something like vanilla extract, if you have it. I did not have it, so I used some cinnamon the second time I made the cookies.

*It’s best to use white granulated sugar, as it melts faster. (I used brown sugar, because that’s all I had and found that it took a while longer to cook.)

**I did not have this, so I used a plate covered in foil and greased it up. I used butter one time and oil the other time; the butter was tastier and less greasy, but the oil does a better job at stopping them from sticking.

I’ve made these cookies three times and only managed to burn them once. Did I eat the burnt ones? Yes. Would I do it again? Also, yes.

Good luck!