Once in a while, I come across a recipe that really knocks my socks off for one reason or another. This time, I found a real gem in an amazingly simple version of an old classic. I must have two dozen different recipes for Peanut Butter Cookies, and all of them (while often close) are different. But this one, from allrecipes.com caught my eye for it’s sheer simplicity. Late last night I was looking for some sort of sweet snack, but I didn’t want to spent three hours in the kitchen, you know? My wife suggested peanut butter cookies, but most of my cookbooks had these drawn-out recipes that had twice the ingredients, took twice as long to make, and required that the dough sit in the freezer for two hours. No thanks. Then I remembered I had clipped one from allrecipies.com some time ago but had never had a chance to try it. I should have trusted my instincts. In this case, simple is better.
Aside from the fact that you can whip these things up in about a half hour (including clean-up), they are simply delicious, and certainly every bit as good as the more complicated flour-based recipes. I have a strong feeling that the brand and type of peanut butter you use may influence this recipe considerably, so take heed. I used “Super Chunk” Skippy. A smooth, or less sweet brand (a la “natural”) might lead to a less appealing taste. Sure, Skippy probably isn’t the most exemplary nutritionally speaking, but these are cookies for cryin’ out loud! You want healthy, go make granola bars.
Right. They also have a solid two cups of sugar, so eating just a couple of these heavyweights will satisfy that late-night binge just fine. Have the milk handy. About the only problem I have with the recipe is that they don’t outright suggest that you use a stand mixer. Unless you want arms like Popeye, drag out the KitchenAid and let the machine do the work.
Oh yeah, here’s the link: