Simple Peanutbutter Cookies




I have become a master at peanut butter cookies. The pandemic could be why. I never knew how simple they were. Three ingredients. PB, sugar, egg. But I have a critical modification. I cut the sugar in half and sub 1/2 cup of local heirloom flour. No pesticides or preservatives. I do use a classic Kraft smooth peanut butter and decorate sparingly with nuts and chocolate chips, leaving some plain. The fork criss cross is a must. The only problem is when I don’t make a double batch. Which I never do.

1 cup smooth Kraft PB. 
1/2 cup organic sugar
1 organic egg
1/2 cup organic nutritious flour

Mix thoroughly. Form into tablespoon size balls, about 20. They are nice and small. Place on parchment lined cookie tray. No need to grease. Press criss cross on each with fork. Put 4 chocolate chips on some. A full pecan on others. Leave some plain. Bake for 20 min at 350 degrees. Leave on sheet for a few minutes after taking out as they crumble and are delicate when first out of the oven. Transfer to cooling rack. Leave them alone for a good 30 min before eating. Currently my most visually appealing cookie. 



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