This past week was Fall Break and I spended some much needed time at home cleaning and lounging around and not doing a whole lot of anything. Come Friday afternoon, I was starting to get the baking bug. Tate has been on a diet and refused to let me bake or even cook a normal meal. All we have eaten the past three weeks is talapia and grilled chicken salad. Anyway, I decided was going to make some sugar cookies, but didn't have enough flour or sugar. What has happened to me that I didn't even stock up? I always have an abundance of all kinds of flour and sugar! I scoured my cookbooks looking for a tasty recipe that didn't call for anymore than two cups of flour or one cup of sugar. Finally, I came across this recipe for peanut butter cookies. Peanut butter cookies were always my favorite growing up, but they got pushed aside when I discovered snickerdoodles and oatmeal crispies. This recipe, unlike any other I had ever tried, only called for three ingredients. THREE INGREDIENTS! I must admit, I was skeptical. The recipe didn't even call for flour. So, of course I had to try it out. Prepare to have your socks blown off.
Ingredients:
1 egg
1 cup sugar1 cup peanut butter
*** The recipe called for creamy peanut butter, but I used crunchy. It's the rebel in me. And the fact that I don't own creamy peanut butter.
Basically, you dump all the ingredients in a big bowl and mix 'em up. Use a spoon or cookie scoop to drop them on the baking sheet and then do the signature fork thingy to press them down. Pop them in the oven and bake at 350 degrees for approximately 18 minutes.
Warning: these cookies are addicting. They are not chewy, but instead ultra crumbly and melt-in-your-mouth lip lickin' good. If you are lucky like me, your husband doesn't care for peanut butter cookies and you get to have most of them all to yourself. That's until your mother comes over and sneaks the rest of them. But, that's another story.
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