Each Tuesday this summer means my twin 5 year old boys are going on dates to the movies. I’ll be honest with you…I’m a Mom that takes food to the theater. There is just no reason to charge 3 dollars for a bottle of water or 6 dollars for a soda (I drink way to many diet cokes). The food is ridiculously priced as well.
The exception is a large popcorn. I can divide it 5 ways and refill it for free on the way out for us to munch on later. Most Tuesday mornings you will find me bustling about the kitchen making a snacks to take with us. This morning I was out of flour, all flour. I remembered this one my precious Mama would make for me oh so many years ago. I made them and added mini chocolate chips to the tops before putting them in the oven. They are sweet, I think I will reduce the by half next time I make them. My boys loved them and I hope you do, too!
Peanut Butter Cookies Gluten Free
- makes 2 to 3 dozen bite size cookies
- 1 cup peanut butter, your choice
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1/4 cup, more or less, chocolate chips, optional
- 1/4 cup, more or less, oats, optional
- 1/4 cup, more or less, peanuts or pecans, optional
Stir both sugars (start with half of each and taste, adding more if you wish), egg and vanilla together.
Add chocolate chips, nuts, oats or whatever you wish, if you want to. Start with 1/4 and adding a little more if desired.
Pinch dough and roll into a quarter size ball for bite size cookies and place on an un-greased cookie sheet.
I pushed the dough slightly and added mini chocolate chips on the top instead of in the dough.
Bake for 5 minutes, turn and bake another 2-5 minutes depending on size.
They are done when brown on bottom and light brown around edges.
Put on cooling rack immediately out of the oven.