I love peanut butter. If I am having a bad day and peanut butter is within reach, please come and remove it from my hands. I eat it almost every day in my oatmeal (use in my mason jar recipe) and the pb melts, which makes for a creamy, filling breakfast.
These cookies are no fail and I make them all the time for my dad. Not only are they gluten free and not too bad for you, but they make great breakfast cookies and I always have all of the ingredients on hand. The recipe is from Jessica Seinfeld, who named the cookies for her beloved cat Cinnamon. Winston loves peanut butter too and had a taste (see below).
Peanut Butter Cookies
Recipe from Jessica Seinfeld
1¾ cups (a 16-ounce jar) peanut butter
1¼ cups sugar
¼ cup dark brown sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon (I use a little more)
¼ teaspoon kosher salt
2 large eggs
1 teaspoon pure vanilla extract
Heat the oven to 350°F
Put all of the ingredients in a large bowl and mix with a spoon or spatula. Roll the dough into tablespoon-size balls – it will be sticky, so do the best you can. Place on baking sheet and using the fork, press a crisscross pattern into the dough.
Bake, rotating the sheet pans half way through, until the edges just begin to brown, 10 to 12 minutes. Let the cookies cool slightly on the pans then transfer to a wire rack to cool completely.
Store the cookies in an airtight container for up to 4 days.