This one is known by heart by all in the Ericson clan! I first learned it from Ryan's mom, and it is so simple to make. It's my go-to recipe for quick cookies. Have a party to attend or need to bring a treat to book club at the last minute? These will be ready in no time and taste amazing! Plus they are naturally gluten-free. This yields about 18 cookies so I usually end up doubling it.
Ingredients
1 cup brown sugar
1 cup peanut butter*
1 tspn baking soda
1 egg
1/2 cup choco chips (optional)
Directions
1) Preheat oven to 375°F
2) Mix all ingredients together.
3) Use cookie scoop, about the size of a golfball, to drop batter onto a cookie sheet.**
4) Bake for 8 mins or until the cookies are barely golden.
5) Let cool completely before removing from trays.
Enjoy!
*I use skippy or jiffy. Natural PB's don't always have the right oil content for these!
** Sometimes I press them a little flatter, sometimes I don't. Do whatever you feel like! In these photos I didn't press them flat.
