Sugar's PB Chocolate Chip Cookies
1 cup creamy or crunchy peanut butter I use Jiffy Low-sugar Peanut butter 1 cup Brown light sugar and leave some out for criss crossing the cookie 1 tea spoon Vanilla or almond extract 1 tea spoon cinnamon 1 Egg 1 cup Semi-chocolate chips Pam to spray hands Preheat oven at 350degrees In a large bowl place all ingredients together. Spray your hands with pam. It will be easier to mix You want to spray the measurement cup with pam as well. The Peanut butter won't stick so much when emptying to bowl. Once everything is in the bowl, start to mix everything till it is all blended together. Take about 1 tea spoon of your mixture and roll them in to little balls. Place them on an ungreased cookie sheet. Then with the brown sugar set aside. With the back of a fork place the fork in the sugar and start to criss cross your cookie balls. Try not to flatten them too much. Do this for each cookie; this will leave a criss cross on the cookie Bake for about 5 to 10 minutes. Watch your cookies; they are small cookies so they will be ready quicker than a regular cookie. Bake until golden. *here is the key: Wait till they are totally cool before removing from the cookie sheet. If you remove them while still hot, they will fall apart because they do not have flour* I've baked up to 20 small balls on a cookie sheet but you can spread them out if you wish. They do not spread much. Enjoy Sugar "But they that wait upon the Lord shall renew their strength; They shall mount up with wings as eagles; They shall run, and not be weary; and They shall walk, and not faint." [Isaiah 40:31) Please Support my Transplant journey at: https://www.gofundme.com/sugars-transplant-journey -God Bless you, Sugar Lopez _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
