Delightful in their simplicity. The “Vanilla Wafers,” from I Am Baker, give me what I hope: simply famous cookies.

This recipe makes lots of wafers (I stopped counting at 70). We use the standard butter-sugar-egg-flour formula. Notice there’s twice as much flour as sugar (that’s good). The chilled butter helps us scoop the little batter balls. I fill one-and-a-half baking sheets with all of these batter balls.

I bake for a total of 13 minutes, rotating my sheets at the mid-point. Here, the bottoms of the cookies are indeed golden brown.

The vanilla wafer crunch is satisfying and tempting and long-lasting. Tell yourself, “They’re tiny cookies, they can’t be bad for me.” Then, eat them by the handful.