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01/07/2002 Archived Entry: "Jamie's Peanut Butter Cookies"

“Every ingredient counts”

That is the mantra of my dear friend Rozanne Gold, author of several books on cooking with only three ingredients. I did know that. After all, I did write a book on Neapolitan cooking. It’s the Italians who taught me about making ingredients count. Most recipes in Naples at Table can be made with six ingredients or less (besides water, salt, and pepper – of course).

Okay, so I knew that every ingredient in a recipe counted, but I guess I didn’t realize it until Sean and I made these fantastic peanut butter cookies that Jamie Gwen sent us a recipe for recently. (You remember Jamie. She has a radio show in Los Angeles and for the last two years had done my day-before-Thanksgiving show with me.) A four ingredient cookie? No flour? We gave them a try. They were excellent and beyond easy. Not even a grumble from Sean who usually gets annoyed if he has to mince garlic.

By the way, watch out for Rozanne’s newest three-ingredient cookbook coming soon – it’s all desserts and she has a recipe for peanut butter cookies that is very different from Jamie’s, even though it has the same ingredients.

Jamie’s Oh-So-Simple Peanut Butter Cookies
Makes about 30 cookies

2 cups peanut butter
1 cup dark brown sugar
2 eggs, lightly beaten
2 teaspoons baking soda

Preheat oven to 350 degrees.

Place all of the ingredients in a large mixing bowl and, using a spoon or spatula, mix until smooth. Chill the dough for at least 30 minutes before baking.

Use a level tablespoon of dough for each cookie. Roll into a ball. Place on an ungreased baking dish and flatten each ball into a 1/2-inch thick disc, spacing them at least 2 inches apart.

Bake for 8 to 10 minutes. Allow the cookies to cool on the baking sheet before serving.

Arthur’s two cents: We first made these cookies in a jelly roll pan and next on a cookie sheet, leaving them in for an equal 10 minutes. The ones on the cookie sheet seemed crispier around the edges. It’s all a matter of personal preference. I also see no problem making this dough earlier in the day, or even the day before, and letting it sit, covered in the refrigerator until you are ready to make the cookies. In that case, you may need to let the very well-chilled dough warm up slightly to make it more manageable.