Delicious Reading: Betty Crocker Cake Mix Peanut Butter Cookies

There is something about back-to-school time that makes me want to be waiting by the front door with cookies and milk when my kids get off the bus.

Because my husband and I both teach, it�s hard to have one of us make it home before the kids do, let alone in time to bake something. But on the first day of school, I make it a point to have homemade cookies ready so we can sit down and talk about that big event.

Gathered around the table for just a few minutes, I can hear all about what went well and what didn�t, what they are excited about and what they are nervous about, something that really changed since last year or something unexpected that had everyone laughing.

They give me a peek into their world that I am not there to see. They have a chance to hold court on something they are experts on: their own experiences.

Stock photo

Soon enough, the school year grind will have us rushing in the house to do homework, grade papers, make dinner and rushing back out to evening activities. Even if I could produce the cookies on the regular, the kids inevitably would begin to give monosyllabic responses to my questions as the year wore on. I try to pay attention for other openings to hear how things really are going for them, talk about what is important to them at the moment or share their excitement.

I can�t make this magic snack happen every day. But I am going to do my best to make it happen every year and look for other magic moments along the way.

If I don�t have the time to do a lot of measuring and cleaning, cake mix can be a real cookie-making time saver. This recipe is a simple one from the Betty Crocker website that my mom and I use in a pinch to make a good, solid after-school cookie.

Cake Mix Peanut Butter Cookies

1 box Betty Crocker� Super Moist� yellow

cake mix

� cup packed brown sugar

2 tablespoons water

1 cup creamy peanut butter

� cup shortening or vegetable oil

2 eggs

Granulated sugar for rolling

Heat oven to 375 F (350 F for dark or nonstick pans).

In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.

Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.

Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store covered.