It takes me a while after Christmas to want to bake any kind of cookie. Sticks of carrots and celery my new snack favs until I’ve forgotten the number of calories I consumed over the holidays.
If I do bake a cookie, it’s going to very different from a Christmas cookie. Something easy but big on simple flavors like vanilla, almond, or peanut butter. No frosting, cherries, ginger, or anything with powdered sugar.
Every day at about 3 pm a switch goes off in my brain that triggers my feet to head to the kitchen. Nothing special, I tell myself, “just something with a little peanut butter and a cup of tea”—like that makes it more reasonable. Something to tide me over till dinner I announce to anyone who may be in the kitchen. Plus, carrots and celery taste horrible with tea!
Peanut butter—sigh. I’ll eat peanut butter on just about anything, but my favorite way is in a peanut butter cookie. Isn’t peanut butter healthy?
Nutter Butters and Girl Scout Peanut Butter Sandwich Cookies are my kryptonite. Yup, I’ll eat the whole package and not feel guilty.
In a pinch, when there are no boxed peanut butter cookies around, I’ll make these super easy three-ingredient cookies and I’ll have a warm fresh-baked cookie in my hand in less than 20 minutes.
So, I feel less like a cookie monster, I will make these into little “buttons” instead of full-size cookies. I don’t feel as guilty and I can eat more than one and weirdly that feels more satisfying.
Come February 1st, I’ll have forgotten about my health kick and I’ll be back to my regular scheduled treats. In February I’ll have chocolate on the brain because Valentine’s Day is coming. Chocolate—sigh.
3 Ingredient Peanut Butter Cookies
1 cup peanut butter (I use unsweetened crunchy)
1 cup brown sugar
Preheat oven to 350 degrees.
In a large bowl, mix peanut butter and sugar. Add the egg and mix until combined. Roll dough into 1-inch size balls and place on cookie sheet. flatten slightly with your finger and poke 4 holes into the top like a button. Bake for 18 minutes. Cool on a baking rack. Store in an air-tight container.
Lisa Erickson is a food columnist who loves adventure and food. You can find more recipes by emailing her at wildchowrecipes@gmail.com.
January 25, 2021 at 12:37AM
https://ift.tt/3cfH0Ku
Three Ingredient Cookies | Columns | countrymessenger.com - Country Messenger
https://ift.tt/2CmfU4u
Cookies
No comments:
Post a Comment