by Pitmaster Jimi James
You may wonder why in the world a PITMASTER has an article on peanut butter cookies. My inspiration for this go around is my three-year-old grandson. One night that I decided to make cookies, Aiden was full of energy and running all over the house getting into everything. Asking the all-important three-year-old questions, like “What’s that?”, “What does that do?”, and the most important question, “WHY???”.
While making the cookies, Aiden decides this is a neat idea and wants to help me. I show him how to measure out everything and let him put the ingredients in the bowl. He tells his mamaw that we are making cookies, about 100 times…Then, he tells her 100 MORE times! We had an absolute blast! Memories are built from spending time with those you love. With that said, here is my recipe for the easiest peanut butter cookies on the planet. Have fun making them with someone you love.
First, you will need to preheat your oven to 350 degrees.
Next, gather your ingredients.
1 lg egg
1 cup sugar
1 cup creamy peanut butter
1 tsp baking soda
2 tsp vanilla
1 tsp cinnamon * optional
Start by whisking the egg in a bowl. Once the egg appears frothy, add in the baking soda, vanilla and cinnamon. Whisk together until combined.
Now, add in the sugar and peanut butter. The mixture will thicken and take on a consistency of cookie dough.
I was amazed with this, after trying a few different ways to make these without flour.
To put the dough on a cookie sheet, I used a sorbet scoop. You can choose what size you’d like your cookies by the size scoop you choose to use. Just remember, the baking soda in the cookie dough will make the cookies expand and become light.
Put no more than 10 cookies per sheet. You can use wax paper or parchment paper if you choose. Otherwise, just use an ungreased cookie sheet. Space cookies out to give them room to expand. This next step seems to be one a few folks argue over– whether to make criss-cross lines in the cookies with the tines of a fork or just let them expand on their own. You be your own judge on that one. It’s all about personal preference.
Bake the cookies 8-10 minutes. The edges should be brown and crisp, while the center appears to still be not quite done. Don’t worry about it. The cookies are actually going to continue to bake on the sheet for about 2 more minutes after you have taken them out of the oven. Let them cool for at least 5 minutes on the cookie sheet before you move them to a cooling rack or plate.
Once cooled (for about 10 minutes). EAT UP!!!!!!!
Until next time, my friends…Stay Hungry!!!!