Sometimes I am in the mood for a little something sweet. Being a celiac family (no wheat, rye, barely or oats), we can not just run to the store and grab some Oreos to dip into our milk. Nor can we grab doughnuts for breakfast. In our small town, we can not even safely go out for ice cream. Therefore, the recipe that follows has become my favorite. I can have warm cookies in and out of the oven in 20 minutes or less from start to finish. And, since these cookies are made with common ingredients, I thought I would share the recipe so you, too, can have yummy cookies quickly. Even the kids can help make these! Enjoy.
Peanut Butter Cookies
1 cup peanut butter (crunchy, creamy or a combination)
1 cup brown sugar (I typically use ½ or ¾ cup.)
Mix well, but do not over-mix. Drop by teaspoonful onto a cookie sheet. Bake at 350 for 10ish minutes. Cool, eat and enjoy!
Yummy toppings can include M&Ms, Reese’s Pieces, chocolate chips or a dab of your favorite jelly to make them PBJ cookies (Just press your thumb into them while they are warm to make a depression for the jelly.). A friend of mine uses chocolate stars.
[These cookies freeze well, and the recipe doubles well, too!]
Can’t eat peanut butter? Try substituting sunflower butter or almond butter.
Special note: To make this even easier, I use a cookie scoop. The one I use is approximately 1.5 teaspoons. It is smaller than an ice cream scoop and has a handle that you squeeze to kick out the dough. Then all my cookies come out the same (tiny) size. And, with tiny cookies, you can eat four cookies instead of two and feel like you are splurging!