For a very long time (over 45 years) I’ve had a friend who I shall call Ted. (The reason her name is Ted is that when we were kids, we discussed how if I had been a boy my name would have been Steve and she would have been Ted. We’ve been friends since we were 5. We’ve been through a lot together.. many years of school, boyfriends, and all other types of both good and bad times. So for this purpose, she’s Ted. Although her actual name is Beverlee.)
Anyway, Ted was doing this charity cookbook. She’s done several over the years and I pulled out one of them recently… wasn’t the one I’m talking about. I’ll likely find it later somewhere…. blah blah blah. Not like I needed it to make the recipe.
She gave me a copy of the cookbook… I think it was for her church group in Hamilton in the early 1990’s… and I ran across a recipe for Peanut Butter cookies and I thought she’d made an error. There were so few ingredients… must be a mistake. Ted assured me that she tested each recipe and yes, it worked.
My kids were young at the time and therefore we were often in need of cookies, so one day when we were without, I figured I’d give it a try. And it worked! THREE ingredients and it worked!
When the kids were young, this recipe also came in super handy during times we were at the cottage. Sometimes the kids wanted a treat… other times we just needed a quick dessert and it was easy to remember. I’d mix the batter up and just flatten into an 8×8 pan (no cookie sheets at the cottage!) and scored the top. When I’d take out to cool I’d cut into 16 squares. Easy Peasy!
And to tell the truth, I like these better than regular peanut butter cookies as I usually find regular ones too dry. And, they’re gluten free!
- 1 cup peanut butter (must be regular peanut butter, not the natural kind)
- 1 cup sugar (white or brown both work)
- 1 egg
Mix the 3 ingredients together until well blended. Drop by spoonfuls onto baking sheet or roll into balls. I put a bit of oil or butter on my hands so the batter doesn’t stick and roll them for a nicer shape. Flatten with a fork – I usually just go across once, but criss cross if you like. Bake in a 350°F oven for about 6-8 minutes – depending on how thick/thin you make them. (The recipe is supposed to make 12, but I usually get 16 out of them using a teaspoon sized portion and flattening them out.) These are better if not overcooked and still soft and just barely brown on the bottom.
And although they don’t sound the healthiest due to the sugar content – they’re 147 calories each if you make 16 cookies out of the batch. I did the math. 😛
P.S. Made these this week to take for a friends birthday but put a few aside for the BF. He just had one and, I quote… “Wow! These are great! Where did you get these?” I replied that I made them and he is impressed. Three ingredients to culinary genius! haha!