Peanut Butter Cookies
Sep. 15th, 2010 06:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
faevii posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookabilityI don't know if you're all aware that it's possible to make peanut butter cookies with just three ingredients. Until recently I wasn't, so I thought I'd spread the knowledge. These are the easiest cookies I have ever tried to make. I was afraid I wouldn't like them because I'm not really a fan of plain old peanut butter in general, but they pleasantly surprised me.
The three ingredients are:
1 cup peanut butter
1 cup sugar
1 egg
(I chose to use an entire (350g) jar of PB, which I estimated was more than a cup, then filled the empty jar with sugar to get the same amount again and added a second egg. Incidentally, this resulted in just enough dough to fill my whole cookie sheet.)
Instructions:
- Preheat oven to 180°C/350°F.
- Mix ingredients.
- Make cookie-shaped lumps by either rolling the dough into balls and flattening them or just dropping spoonfuls on your cookie sheet. Both should be easy to do since the mixture is surprisingly non-sticky. I've never had so little trouble handling dough!
- Bake for about 8 to 10 minutes. DON'T wait for them to get hard - they need to cool off for that to happen. My first batch turned out way too dark because I couldn't believe they were done.
Needless to say, this is not a low-cal or low-anything snack. That's why I like them. Once I've made a batch, I don't need to worry about getting enough food inside me for several days because I've got these cookies to fall back on if all else fails. They seem to keep well: even when I just left them lying around on a plate, they still tasted good three days later.
The three ingredients are:
1 cup peanut butter
1 cup sugar
1 egg
(I chose to use an entire (350g) jar of PB, which I estimated was more than a cup, then filled the empty jar with sugar to get the same amount again and added a second egg. Incidentally, this resulted in just enough dough to fill my whole cookie sheet.)
Instructions:
- Preheat oven to 180°C/350°F.
- Mix ingredients.
- Make cookie-shaped lumps by either rolling the dough into balls and flattening them or just dropping spoonfuls on your cookie sheet. Both should be easy to do since the mixture is surprisingly non-sticky. I've never had so little trouble handling dough!
- Bake for about 8 to 10 minutes. DON'T wait for them to get hard - they need to cool off for that to happen. My first batch turned out way too dark because I couldn't believe they were done.
Needless to say, this is not a low-cal or low-anything snack. That's why I like them. Once I've made a batch, I don't need to worry about getting enough food inside me for several days because I've got these cookies to fall back on if all else fails. They seem to keep well: even when I just left them lying around on a plate, they still tasted good three days later.
no subject
Date: 2011-03-22 09:21 pm (UTC)