Shuga’ Mommas: Peanut Butter Cookies

So…cooking isn’t exactly my strong point.

With an incredible mom who caters on the side, a chef sister-n-law who makes everything taste delicious, my best friend Alicia who can bake up a storm and quite a few friends here in Oxford with a knack for presentation…you’d think I would have gotten more into it.  The tricky part for me is that I absolutely love to host people.  I love having people over or gathering people together in our tiny flat.  This is especially important during this season as we all try to foster community among other graduate wives or among our husband’s departments, etc.  The recipe to a good evening of fellowship almost always involves something yummy thrown into the mix.

I’m thankfully not a terrible cook and am overall usually pleased with what comes out of our wacky and unpredictable little British oven.  However, baking isn’t always that easy and when I came across this super simple recipe, I was intrigued.  I tried it out and brought the cookies to a committee meeting the other night.  Two people commented that they were the best peanut butter cookies they had ever eaten.  Really?  Maybe it was late and they were just being nice, but I sure was grateful.

I found the recipe in the book 4 Ingredients.  Apparently, it was a big hit in Australia and the UK and I picked it up at The Works for a few pounds.  It is really great!  If you are a graduate wife with a budget and a time crunch, I’d recommend it.  The below recipe would also be perfect for little ones to help with since it is so simple.  Enjoy!

PEANUT BUTTER COOKIES

{Makes around 20. Gluten free and glorious! (as the book says) }

• I cup (260g) crunchy peanut butter
• 1 cup (220g) brown sugar
• 1 tsp. cinnamon
• 1 egg

Pre-heat oven to 180 C.

Mix all ingredients in a bowl.

Spoon small tablespoon sized balls onto lined baking sheets.

Slightly flatten with a fork – crisscross style.

Bake for 8 mins. or until a thin crust appears on cookie.