1 cup of peanut butter (creamy or chunky) 1 cup of sugar 1 egg 1 tsp baking powder
Preheat oven to 350 degrees. Mix all the ingredients together in a bowl. Drop batter by the tablespoon onto cookie sheet. If you used the chunky peanut butter, leave extra room, they spread out a LOT. You can get 16 cookies on a big cookie sheet if you use the creamy peanut butter. Press the tines of a fork into the top of each cookie to flatten them a little.
Bake for 10-12 minutes depending on how hot your oven gets.
Extra special: Don't use the fork to flatten the cookies but, instead, press a Hershey Kiss into the top AFTER they come out of the oven. Careful, the cookie sheet is HOT!
This is a good recipe for a chilly morning. It's a great way to use up fruit that is slightly past prime!
Fabulous Fruit Cobbler
7 tbsps COLD butter 1/2 c flour 1 c oatmeal, uncooked 1 c firmly packed brown sugar, light or dark 1/2 tsp cinnamon 4 c fruit, peeled, pitted & chopped into bite size pieces(mix and match the fruit!) Good choices: apples, pears, nectarines, plums, peaches 1/2 c sugar 1/2 tsp vanilla extract 1 c blueberries or blackberries whipped cream
You can make this the night before and cook in the morning.
Butter a 9x13 baking dish. Heat oven to 375 degrees.
Mix 4 cups of fruit with 1/2 c sugar and 1/2 tsp vanilla, let stand.
In separate bowl, mix flour, oatmeal, brown sugar, cinnamon. Cut butter into small chunks and quickly cut into flour mixture. Should be crumbly.
Pour fruit mixture into greased baking dish, top with blueberries or blackberries, spread out evenly in dish. Top with flour mixture, spread out evenly over fruit.
Bake for 45 minutes, until bubbly. You can cover with tin foil for the first 30 minutes to retain moisture, then uncover for last 15 minutes.
If you use a smaller baking dish, put a cookie sheet under the dish so it doesn't bubble over onto the oven.
Scoop out with a big spoon into a dessert bowl and put whipped cream on top for a special treat.