Any self-respecting baker has at least 2 dozen recipes for peanut butter cookies. They usually involve no more than 5 ingredients and vary little between recipes. But I have found one that works. And I did not create it myself. The Houston Chronicle, one of the 2 major newspapers I grew up with, printed a recipe in the early '70s that my grandmother clipped. I came across it the other day and decided to give it a whirl. Simple, easy peasy, my friends. This is one worth copying down.
Peanut Butter Cookies
Soft in the middle, crunchy on the outside, these cookies are gluten free and taking big bites makes you super happy.
1 cup sugar + 2 TB sugar
1 teaspoon baking soda (or alternative)
1 egg
1 cup peanut butter (crunchy or smooth)
Preheat oven to 350 degrees. In a medium bowl, combine 1 cup of sugar and baking soda. Next, add egg and peanut butter and stir.
On a nonstick baking sheet, spoon 1 1/2 tablespoons of dough, leaving at least 2 inches between cookies. (Cookies will spread out!)
Sprinkle 2 TB sugar in a saucer or small dish. Grab a fork, dip it in water, then dip it in the sugar. Press each cookie down using the fork in an "X" pattern, repeating the "sugar and squish" process until all cookies are pressed down.
Bake for 12 minutes. Cool cookies on a cooling rack. Eat some but share, too.
Happy eating!
Laurel
Peanut Butter Cookies
Soft in the middle, crunchy on the outside, these cookies are gluten free and taking big bites makes you super happy.
1 cup sugar + 2 TB sugar
1 teaspoon baking soda (or alternative)
1 egg
1 cup peanut butter (crunchy or smooth)
Preheat oven to 350 degrees. In a medium bowl, combine 1 cup of sugar and baking soda. Next, add egg and peanut butter and stir.
On a nonstick baking sheet, spoon 1 1/2 tablespoons of dough, leaving at least 2 inches between cookies. (Cookies will spread out!)
Sprinkle 2 TB sugar in a saucer or small dish. Grab a fork, dip it in water, then dip it in the sugar. Press each cookie down using the fork in an "X" pattern, repeating the "sugar and squish" process until all cookies are pressed down.
Bake for 12 minutes. Cool cookies on a cooling rack. Eat some but share, too.
Happy eating!
Laurel
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