Frankly, I would like a food chemist to tell me why these cookies turn out. Egg, peanut butter and sugar. That’s it. No flour, no soda, no vanilla, no butter…it’s not what I have been making for 20 years, but I wanted simple. You can’t get much simpler. The verdict from the peanut gallery (pun intended) : great cookies, good texture, maybe too sweet. Without that food chemist, I can’t tell you if you can reduce the sugar.
- 1 cup sugar
- 1 egg
- 1 cup peanut butter
- Roll into balls.
- Bake 350 degrees for 11 minutes on ungreased cookie sheets.
- Cool on wire rack.
I doubled the recipe and got about 36 cookies. I am not sure how many I should have had because my helpers were sneaking raw cookie dough every time my back was turned. At one point, I called over my shoulder, “Get your hands out of that bowl!” and the Musician yelped and said, “How did you know?”
Note: another time I made just a single batch and used my big scoop. I got 9 cookies. This isn’t a bit batch recipe.