OT: Peanut Butter Cookies

I know most of us are always looking for things to make our lives simpler, easier, etc.

Well I stumbled across a super easy recipe for peanut butter cookies, and they turned out the be the best I ever had and super, super easy.

Preheat oven to 350 deg F.

1 cup brown sugar, packed (make sure it is one solid cup)
1 Cup peanut butter (smooth or chunky don't matter...I used smooth)
1 egg
1 teaspoon of Vanilla (can skip this if you want to)

Mix all together. Roll small amounts of dough into balls and place on cookie sheet. (Instructions called for ungreased but I sprayed mine with some PAM to make sure they didn't stick). Dip a fork in water and flatten the balls. Bake for 8-10 minutes. Remove and let cool completely before moving cookies.

When I did mine I made my dough balls about the size of golf balls and it gave me a dozen cookies which once baked were 2 1/2-3 inches in diameter.

 

    Good one Jim! I will have to give that a try!

        I have a susage dip that everyone raves over when ever we serve it.

      1lb of Jimmy Dean Sausage (Regular Flavor)

      1- small can of RO-Tel (do not drain) (use the mild)

      16oz of Highland Brand French Onion Dip (must be Highland Brand)

      8oz of Philadelphia Cream Cheese

      1-Bag of Scoops Chips or a brand that you prefer

           Brown the sausage and drain grease (do not rinse with water as some cooks do)

           Add all ingredients into a Crock Pot and mix well as it is heating up.

           We use a Crock Liner, as it makes for an easy cleanup.

          Note: If you have a large Crock Pot, you can double the recipe. One bag of chips per recipe.

         Enjoy!....and be prepared to give out the recipe to your guest, as they will always ask for it.

            Simple to make!     

        SE

      

Oh BTW: For those who are trying to watch carbs or sugars there are brown sugar substitutes available. I know Splenda has one out.

While searching for a simple recipe I also seen one that uses regular sugar or Splenda instead of the brown sugar. No promises on this though. I only made these with the brown sugar, just sounded better to me than using plain sugar.

I love these and have used this recipe for years. Nice post Jim!

Mindy