If you put chocolate in front of me, I'll eat it. No questions asked (unless the candies in question look fuzzy, in which case I want to know as little as possible, and I'll probably still manage to choke down a few). If you bring out ice cream, I'm your girl. I've been known to substitute sweetened condensed milk for a healthy dinner--just me, the spoon, and sweet, sweet sugar.
But cookies? Meh. Mostly they've always felt like a waste of time: never as sweet as you want them to be, filling you up without the sharp, steep sugar rush that you get from, say, frosting. I'm a hardcore sugar junkie. No false starts for me. Keep your cake and most of your cookies, too.
The exception are my friend JoAnn's peanut butter cookies.
They are amazing. I'm placing the recipe here for posterity, which I realize is ridiculous since there is almost nothing to remember, but I forget this recipe at least once a year. It's a good excuse to get in touch with JoAnn though, and she's used to me asking for the recipe since I've been doing it regularly for the last ten years.
(These cookies are so delicious they garnered me a marriage proposal. No lie. (I accepted.) And they couldn't be easier.)
1 cup peanut butter (I like Skippy creamy though crunchy works well, too)
1 cup brown sugar
1 tsp baking soda
Mix and bake at 350 for 11-13 minutes.
Enjoy the sugar, y'all.