I just had dental surgery on Monday so am not feeling up to doing anything right now, instead I have asked my mother to do a guest spot for this week.
Coming from the west coast to Ontario for the winter does seem rather backwards, particularly when there is a heavy snowfall and I am in the country. I refuse to shovel snow. To be truthful I barely step outdoors.
Fortunately the winter had been rather kind this season, until today. The snow started while we were innocently asleep in our cozy beds and has not stopped. The dog is curled up at the door after a big frolic outside. The cat refuses to even stick his nose out. (Smart kitty)
To keep from going stir crazy I decided that I should make my old standby peanut butter cookies, always a treat, and so simple to make. What I like best with this recipe is that the peanut butter can be the disgusting, full of sugar stuff,or all natural.
A simple change in how much sugar to add is all you need. In addition, if you do not have butter, unsalted or otherwise, use margarine. Be ready to adjust the cooking time, mine were in the oven for twelve minutes.
I know my grandson will be ecstatic when he comes in the door after school. Oh, I think I see the school bus through the snowflakes.
- 1½ Cups flour (although my Mum used regular flour, you can replace with gluten free flour as long as its a 1-1- type, like Bob's Red Mill)
- ½ Tsp baking soda
- ⅓ Cup butter, softened ( you can replace with vegan version)
- ½ Cup white sugar
- ½ Cup packed brown sugar
- 1 Large egg
- 1 Cup peanut butter, smooth or crunchy
- ½ Tsp vanilla
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In the bowl of your electric mixer or with a hand mixer, beat the butter and sugars until light and fluffy about 2 - 3 minutes.
- In a separate bowl whisk together the flour and baking soda. Then add to beaten butter mixture.
- Beat in the peanut butter. Add the egg and vanilla extract and beat to combine.
- Roll the batter into 1 inch balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches apart. Then, using the tines of a fork make a crisscross pattern.
- Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges.
- Remove from oven and place on a wire rack to cool.
- Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.