Peanut butter cookies-For Erin
1 cup peanut butter
1 cup brown sugar if you use crunchy. if you use creamy you will need to add more until it is cookie dough consistency. About 1/2 cup, but peanut butters vary a lot.
1.5 tsp baking soda
1 large egg (about 1 to 1.5 oz)
Maybe salt if your peanut butter isn’t salted. 1 tsp.
Stir with wooden spoon until it comes away from the sides of the bowel. If it is sticky add more sugar.
Roll into golf ball sized balls and place on an ungreased cookie sheet. Squash with a fork. I like to go two directions so there is a nice pattern. They will not get much flatter than you make them at this time.
Bake at 375 for 11 – 13 minutes. They are forgiving on the time. Let cool slightly on the sheet. Remove to a rack to cool completely. Store somewhere safe. My kid eats these up in a hurry.