Saturday, February 24, 2007
This has got to be the most ubiquitous cookie recipe in the world - equal parts peanut butter and sugar with an egg mixed in. It's on the Kr*ft peanut butter jars, if I remember correctly. This is with good reason though - it is easy, gluten free, and very, very good. The only tricky part is that the cookies are very tender when just baked, so they require careful handling to remove from the pan. I am using crunchy peanut butter, dark brown sugar, and some chopped up caramel and chocolate candy since I like some texture in the cookies. The post has a breakfast tag because I used to have one or two of these in the morning with a glass of soy milk before walking through Edmonton's river valley to work.
Mix together one cup of peanut butter and one cup of dark brown sugar with one large egg til blended. Chop up a handful of R*lo or similar candies and mix in to the batter if desired. Drop by teaspoons on ungreased baking sheet and flatten slightly. Bake at 325 deg F for ten to twelve minutes; makes about twenty cookies.