And all butters (I did grow up in Paula Dean’s Georgia.) But especially peanut butter. I guess that makes Georgia sense too.
Probably like many of you, my addiction to peanut butter goes back to the womb and the taste bud conception that happened there. I fact, peanut butter could have been the first thing I tasted as a fetus. It would explain a lot of things.
Daddy was in graduate school at U.C. Berkeley and my parents didn’t have any money. Daddy woke up at 3:30 am every morning to pack UPS trucks before he went to school and Mimi babysat neighbor kids to put food on the table and feed my older brother. When my parents knew of my growing molecular existence, they applied for the WIC nutrition program and the peanut butter food stamps that came with it.
One of my first memories is Daddy perilously eating peanut butter off a steak knife after dinner. Sometimes he broiled bread and peanut butter until it melted in to a toasted, golden glob. He was twenty-five, biked twelve miles to school both ways, and hungry.
When I left to spend half a year on the Indian subcontinent, I took one bag. I packed a shirt, three pairs of underwear, The Alchemist, a notebook, my glasses, and one half gallon tub of crunchy peanut butter.
After week of ashram life, yoga eight hours a day, and anemic vegetable curries and I began to experience withdrawal symptoms. I broke in to the jumbo jar like a crazed nut-job. As soon as its seal broke, three other American students appeared the kitchen for “just one bite.” (I am convinced Americans can detect peanut butter from two-hundred yards away.) With smiles on our faces and heaped spoonfuls of peanut butter in hand, we sat on wobbly kitchen chairs and watched monsoon rain make rivers in the streets.
To this day I am convinced peanut butter is good on everything.
If you like peanut butter and/or you’re gluten-free you’re going to fliiiip. These cookies are pure peanut wonder. With an egg and a scoop o’ sugar. And lots of peanut butter. They take 13 minutes to make from start to finish. And don’t worry about smuggling a second or third onto your plate; they’re relatively low in sugar and each cookie is only around 40 calories. Side note: if you’re in to chocolate and peanut butter, add chocolate chips! Oatmeal, small chunks of apple, and pretty much anything that’s good with peanut butter (which is almost anything, see comment above) works well mixed in the p.b. cookie dough. Don’t forget to serve your plate of cookies with a glass of milk!
Just Peanut Butter Cookies
Created and inspired by Melissa Adams.
Makes 2 dozen medium-sized cookies.
- 1 cup peanut butter (smooth, crunchy, natural, processed– all types of p.b. work)
- 2/3 cup sugar (use 1 cup if you really like your cookies sweet; I thought it was a bit too much)
- 1 egg
- 1 teaspoon baking soda (optional, but helps them stay together)
- Stir ingredients in a bowl and roll into 1 inch balls
- Place cookie balls on a greased cookie sheet and smash like a # sign with a fork. Cook in 350 degree oven until lightly golden, about 8 to 10 minutes. You can cook these until just done for softer cookies-or longer for crunchy ones.
- Cool and don’t forget to serve your plate of cookies with a glass of milk!