Friday, September 30, 2016

PB & Cookies

Somewhere a while back I found this recipe for easy peanut butter cookies. When going through my files, I just came across it, but am sorry that I don't know its source. Apparently I just jotted down how much of what and how long to bake. I will share at the bottom of this post. 

I was feeling "up-to-it" this afternoon after having 3 shots for my constant back and shoulder pain. Not to worry, I'm used to these and I was overdue. We all know what is wrong after having a totally smashed and unrepaired shoulder four years ago,  MRIs to see extent of sacroiliac deterioration,  nerve pinches, and both arterial and venal scans of legs for more information. It is not about what I can't do, it's about what I CAN DO!

Forget all about that and enjoy my project today. Since I like to experiment and am always curious, I baked three sheetsful, shaping each batch a little differently.

First were the uglies. I just scooped a blob, plopped it on the sheet and gave it a few mashes with the fork.
Next tray were the fatties.  I rolled a ball and didn't decorate or mash with the fork. 
The last dozen were the perfects — AKA traditionals. Rolled in a ball and carefully crossed mashes.
click on image to view larger
Can you guess which had the best texture? I had the Mister eat one of each and now I know.  They all will go into the same container and be integrated. It is the way of today. No segregation here! All had brown bottoms.

1 box yellow cake mix
2 eggs
1 cup peanut butter (creamy was on hand)
1/2 cup canola oil
Bake 350° 10 minutes.

ALERT!  Don't bake these until you read my review tomorrow!