When I’m in production baking mode, I often enlist Kevin to help out, but I have to be a little careful with instructions. He’s a great cook, but the last time I had him make cookie dough for me, he used vanilla extract instead of beans.
And quality vanilla extract is great, I use it a lot for baking, but there’s something about using the actual beans that just produces a better cookie, I think. I’m not enough of a food expert to tell you why, though!
I scolded him; he won’t do that again.
(I get both my extract and beans from Penzey’s. Pricey, but SO good.)