I don't know if I'm just drawn to minimalistic, simple foods....or have become really, really lazy recently. This was the second time I've made cookies, and the second time only 5 ingredients were required. I'd like to think that was intentional -- an attempt to participate in the growing "all natural, less is more" food trend. Either way, it meant that I didn't have to leave my kitchen to get more ingredients from the grocery store. Which is great if you don't have a car (or can't drive your husband's because it's a $@%!# stick shift).

Anyway, I digress. This weekend we were meeting our lovely photographer to go over wedding pictures, so of course we couldn't show up empty handed. I mean, besides being a wonderful friend...our good/bad looks totally depended on him! :) So I chose to make him peanut butter cookies because he is ridiculously busy (10 hour wedding shoot after our meeting, jetting off to korea for another gig the next day), and will need a good solid protein like peanut butter to keep him going.

Though I was able to save a couple for us, they all managed to mysteriously disappear by the end of the weekend. Fancy that. They are ridiculously peanut buttery, and have a very soft melt-in-your-mouth texture. Made without butter or flour, I'm almost 100% certain my good friend, Ye, would say they're healthy for you. Ummmm...does that mean I can load up on these low carb goodies next time? ;)



Best Peanut Butter Cookies Ever
Adapted from All Recipes

2 C peanut butter (all natural, old-fashioned kind)
2 C sugar
2 eggs
2 t baking soda
1 t vanilla extract

Preheat oven to 350 degrees. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Lightly press a criss-cross into the top using the back of a fork.

Bake for about 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Note: I would probably add chocolate chips next time to cut the intense peanut butter taste.