The world’s easiest Peanut Butter Cookies

20 minutes from start to finish.  Everyone has time for that.  No cooking skills required.

Yes, they’re GF. No, they don’t taste like it. They’re knobbly, nuggety little bites of yumminess, not perfect rounds of dry and slightly stale shop-bought, additive-stuffed so-called GF alternatives.  Just because I can’t eat gluten doesn’t mean I’ve lost my sense of taste.  I will not be fobbed off with expensive and frankly crappy substitutes.  And the kudos from dishing up warm, freshly baked cookies with her coffee to your mother in law cannot be overstated…

Note: the cup volumes are Australian, and convert to 250ml. US cups are the equivalent of 240ml. It doesn’t affect the recipe materially if you use US cups instead, but UK cup sizes are only 225ml, and you’ll need to add a bit extra if this is what you’re using. If you’re using dry imperial weights, 1 Australian cup is just about equivalent to 8oz.

1 cup crunchy peanut butter

1 cup raw brown sugar

1 cup either sultanas or dark choc chips

1/2 tsp cinnamon

2 medium eggs.

Preheat the oven to 180C/350F/Gas 4/moderate.  LIne two cookie sheets with good quality baking paper/parchment.  If you use the cheap stuff, it can stick to the cookies, which doesn’t add to the eating experience.

Mix all the ingredients together thoroughly. Dollop large teaspoonfuls onto the baking paper.  You should get 20-25, depending on how large your dollops are.

Put them in the oven for 10-15 minutes.  How long it takes is going to depend on how brown you want them, how crispy, and how hot your oven is.  Set a timer and don’t guess or you’ll get charcoal cookies instead.

When they look about right, remove from the oven, slide the baking paper sheets onto cooling racks and leave until fully cooled before peeling the cookies off the paper.  The cookies are not crisp except on the outside, they are deliciously chewy.

You could also try extra chopped peanuts, chopped apricots and macadamias, or chopped crystallised ginger with the dark chocolate bits. Just stick to the 1 cup total volume of added extras, or there won’t be enough gooey stuff to hold the cookies together.

One thought on “The world’s easiest Peanut Butter Cookies

  1. […] knows exactly how to scratch behind my ears and rub my face. He can come again any time. Mum made cookies for the visit, human ones with chocolate and raisins, which I’m not allowed, and others made […]

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