5 or < | Peanut Butter Cookies

           

Lately I've become fascinated by the idea of simple food.  What this usually translates to is cookbooks coming off the shelf and lots of reading and researching. My current quest is around how many ingredients does it take for something to taste flavorful while minimizing the number of ingredients, time and a search for non-essential pantry items.  Many may think this combination is not easily found. But my efforts have been rewarded.  As a result I will be exploring this theme frequently here at World on a Plate.

The first entry is peanut butter cookies, a classic American treat.  Good Housekeeping Great American Classics Cookbook tells us that the spread was created in the late nineteenth century as a protein substitute for those with bad teeth. In the mid 20's peanut butter cookies began to appear.  These cookies were usually rolled and cut into shapes. It wasn't until the 40's that the preparation shifted to that of rolling the batter into balls and carried its signature criss-crossed marks from the tines of a fork. 

There are as many recipes for this cookie as there are moms. But this recipe although minimal in components and instructions is full of flavor and sweetness. The cookie is thick and crispy at the edges and a bit chewy in the center and full of peanutty taste.

Simply Peanut Butter Cookies

Makes about 16 cookies

1 cup peanut butter, creamy or chunky

1 cup sugar

1 egg, room temperature

Preheat oven to 350 degrees. 

1 tsp vanilla

Preheat oven to 350 degrees.

Put all the ingredients into a mix bowl.  Beat with a hand mixer until smooth.

Separate mixture into round balls, about 1 tablespoon each.

Place batter onto a cookie sheet lined with parchment paper about 1 inch apart. Using a fork dunked into water after each impression make a crosshatch pattern on the top of the cookies, pressing to flatten out. 

Bake for approximately 12 minutes, or until golden brown.

Comments

[ejm]

How handy. Over the past few years, I have been searching (in a desultory sort of way) for chewy peanut butter cookies.

Question: does your peanut butter have sugar, etc in it already or are you using peanut butter made from just roasted peanuts and salt?

-Elizabeth

[cookiecrumb]

Simple is always good, especially as we are heading into May's Eat Local Challenge. (Load up on peanut butter before then, though. I don't think we have a local peanut crop!)

[shuna fish]

wait, where's the salt?

[jeanne]

I used Jif which does have some sugar in it. I've always read that you shouldn't use natural peanut butters in baking.

Shuna, I know it doesn't follow those baking rules! I was surprised and had to keep my paws from the salt. But I think there's enough natural sodium in the PB. I'm telling you they were pretty darn tasty!

[ejm]

Okay. I'm afraid I'm incapable of buying peanut butter with sugar, etc in it so I'll just add a little extra sugar. (I wonder why the thing you read said not to use natural peanut butters. That doesn't really make sense to me.) And is there really no flour?

-Elizabeth

[jeanne]

You know I looked for the why and I think it's because it's not thick enough (the PB). If you try them I'd be interested in your results.

[ejm]

Jeanne, I would like to try them. Our peanut butter (just roasted peanuts and salt) strikes me as being exactly the same consistency as peanut butter that has all those additives.

Did you really not put flour in the cookie dough?

-Elizabeth

[jeanne]

Really! There's no flour--different, eh?

[ejm]

Yes, indeed, very different if they have no flour!!

-Elizabeth