We ate many, many, many, of these cookies, while Nick needed to be dairy-free and gluten-free, temporarily. I don’t know remember who first shared this recipe with me, but, thank you!
- 1 C. Peanut Butter (I prefer a natural style peanut butter, rather than one with fillers).
- 1 C. Sugar
- 1 egg
Mix well.
Cookies on the left in the photo, were formed with a medium-sized Pampered Chef scoop, and the cookies on the right were formed with a small Pampered Chef scoop.
Scoop onto a stainless steel baking sheet. Press the traditional peanut butter cookie crisscross design into the cookies with a fork (this serves to flatten them, somewhat, so that they bake better).
Bake at 350, until you remember that you have cookies in the oven, but forgot to set a timer. Rush to the oven in a panic. Or, say, 5 - 10 minutes. Probably closer to 10. If they look done (browned), they are done.
P.S. I give these to my dog, too.
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