Bobatt and I go to his family home every other Sunday for dinner with his mom (aka Mombatt) and middle brother Andy. I usually make a dessert, but this past Sunday it was requested that I not, as Mombatt has given up sweets in observance of Lent. After the meal, while clearing the dinner table, we were discussing that while there was not official dessert, it would be nice to have a little something.
Mombatt thought we should make something with oatmeal since she had an excess, but there were no chocolate chips and plain oatmeal cookies weren’t really tickling our fancy, so we settled on peanut butter cookies. They have nothing to do with oatmeal, so the oatmeal surplus continued, but we opened a worn and weathered recipe book with the page number for peanut butter cookies marked right on the cover and went with that. Andy got to work and 20 minutes later we had dessert.
Peanut Butter Cookies
Yield: 2 dozen cookies
Prep Time: 5 minutes | Cooking Time: 10 – 12 minutes
1/2 cup vegan margarine
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
1 cup flour
1 tsp baking soda
1. Preheat oven to 350 degrees F.
2. Combine margarine and peanut butter and mix until light.
3. Add the sugars and continue to cream until the mixture is lighter in colour and is fluffy.
4. Add the egg and beat until combined.
5. Add the flour and baking soda. Mix well.
6. Roll dough into 1 tbsp balls and place on a lined or greased cookie sheet. Press down with a fork.
7. Bake for 10 – 12 minutes until the cookies are lightly browned. Cook less if you’d like a chewier cookie, more if you’d like a crispier cookie.
(Adapted from the Air Cadets Cookbook from Edmonton, AB circa the early 70’s)