Our Adventures In Baking ~ Old Fashioned 3 Ingredient Peanut Butter Cookies

I made a recipe today called ‘Old Fashioned 3 Ingredient Peanut Butter Cookies’ that my wife found for me at ‘Bare Feet in the Kitchen dot com’ – and they’re delicious!  As always, I can’t resist experimenting with recipes – so the other day when I first made this recipe I used only ‘crunchy’ peanut butter – but the chunks of peanuts made the fork pattern difficult to create nicely.  One permanent change to the recipe I’ve made though, is to only use 3/4 cup of sugar, as I don’t need my cookies to be so sweet.

So today, I made the recipe using only smooth peanut butter as the recipe called for, but played with the pattern instead.  After initially rolling the cookie dough in my hands into about 1.5″ balls, I then rolled them in sugar before creating the pattern.  Initially, I used a potato masher to create a heavier pattern in the cookie dough, before switching to the traditional fork pattern.  For the fork pattern, I put the fork into the sugar first, and the moisture on the fork from the cookie dough allowed the sugar to first stick to the fork, before making the patterns.

Today my smooth peanut butter cookie efforts yielded 25, 2.5″ cookies, whereas the other day the chunky peanut butter batch yielded 22, 3″ cookies, as I needed to make larger dough balls to hold the crunchy peanut butter cookie dough together.  Either way, they’re delicious peanut butter cookies ~ the darker images below are representative of the true peanut butter color of the cookies ~ enjoy! ☼ 🙂

Our Adventures In Baking ~ Oatmeal, Chocolate Chip and Peanut Butter Cookies

I’ve rolled up my sleeves and taken on a more active role in the baking department lately, and this morning I made a batch of delicious ‘Oatmeal, Chocolate Chip and Peanut Butter Cookies’ that my wife found on ‘Bare Feet in the Kitchen dot com.’  I have the advantage of having my wife assisting me in finding the recipes, and making sure I don’t go ‘rogue’ with the ingredients, as I often feel like winging it and not following the recipes closely.  🙂

As it turned out, I insisted on adapting this recipe to using all ‘chunky’ peanut butter, which turned out very well, but required careful pressing of the cookie dough into small 1″ balls, because they crumbled and fell apart if I tried to roll them in my hands.  The peanut chunks and chocolate chips are too slippery to adhere together well, and the only way to use all chunky peanut butter is to press the dough together tightly.  The result is an oatmeal, chocolate chip cookie with tons of peanut butter crunch!

I baked them for 13 minutes for the first batch, but after that, it took only 11 minutes or so for the following batches.  The round cookie dough balls didn’t spread or collapse during baking, so they needed a slight tap with the spatula to spread them out a little prior to cooling. This recipe made 59, 2″ cookies for me, and they’re fabulous – crisp on the outside, and soft and gooey on the inside – enjoy! ☼ 🙂