Wednesday October 21st, 8:23 pm. Just saw the largest spider ever observed in recorded history. Because we have a catch-and-release policy for spiders — the spiders don’t know they’re trespassing, right? — Josh just spent a solid 15 minutes trying to wrangle it into a cup. And by cup, I mean takeout container from the Thai restaurant down the road because the spider was that freaking big.
So let’s apply some spider/cookie logic. This spider is roughly cookie sized and has 8 legs to grab cookies with, so it’d probably eat 8 cookies if given the chance. All in all, I’d say we rescued 8 cookies from certain spider contamination an deserve to celebrate by eating 4 each. Does my math check out?
I made these for the Recipe Redux‘s monthly theme: nuts. Can we skip over the whole “But peanuts are legumes” and get to the part where we all settle on the fact that peanut butter is delicious and you could really use whatever nutbutter you want in these, so it’s all good. Normally when I make peanut butter cookies, I basically just stir some peanut butter into regular cookie dough because I’m classy like that. These are a better-for-you choice because they contain no extra added fat/oil other than the nut butter, less processed sugar, and whole grains. These beauties are extra delicate in your mouth (Josh described it as starting to crumble but instead melting into deliciousness) but still hold up wonderfully to dunking in a glass of your favorite milk.