She only visits me in the kitchen when I’m done with the baking….
…so she can lick any trace of chocolate on every bowl, bag, and surface. Today she ate a bagel with chocolate chips (from my stash, darn it) in between. She is, by far, the
fattest most interesting of my sisters.
Anyhow, these are cookies. The first time I ever made these was actually the first time I ever made edible cookies. For someone who thought that conventional ovens were just as good as conventional ovens, they were pretty good. Since then, I’ve changed the recipe to better adjust to the ingredients I normally have on hand.
I fail in the kitchen a lot more than I want to, and when I have no time or ingredients to start over, I always turn to these because they have yet to fail me, and also because I always have the ingredients for them.
Peanut Butter Cookies:
(Note: It is very, very important to use Skippy peanut butter. Or at least not Jiff, which is too oily, gloppy, and salty.)
- 1 cup peanut butter (preferably Skippy)
- 1 cup sugar
- 2 eggs, room temperature
- 1 cup flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup semi-sweet chocolate chips (optional)
- Preheat oven to 350 degrees F.
- Cream the peanut butter and sugar.
- Beat in the eggs.
- Stir in the flour, baking powder, and salt.
- Roll into one inch balls and press with the tines of a fork to form a criss-cross pattern.
- Bake for 10-12 minutes.
- Cool, then drizzle with melted chocolate (optional, but highly recommended).