Recipe: Kraft Peanut Butter Cookies

This morning I got home from my last general internal medicine call shift...ever! I'm enjoying a relaxing post-call day, which started with coffee and chocolate chip cookie dough oats in bed, followed by a few too many cookies a reasonable number of cookies for someone who had forgotten to eat all night. Speaking of cookies and post-call laziness, here is quite possibly the simplest cookie recipe I've ever made. Straight from the label on the Kraft Peanut Butter jar (meaning it passes through my hands on a twice thrice daily basis), here's a recipe I inexplicably hadn't tried before last week:

Kraft "Super-Easy" Peanut Butter Cookies

• 1 cup smooth peanut butter
• 1/2 cup sugar
• 1 egg 

Mix the ingredients in a bowl. Roll the dough into 24 1-inch balls and arrange them on two baking sheets. Flatten each ball in a criss-cross pattern with the tines of a fork. Bake for 15 minutes (or until lightly browned) at 325 degrees F. Remove the cookies from the oven and allow them to cool on the baking sheets.

Looking at the ingredient list, it is no surprise that these cookies are pretty peanut buttery -- a richness that I think it ideally paired with a glass of milk. Their texture is soft and crumbly, and they freeze well for those of use who must exercise cookie freezing for self restraint (...yet still find ourselves eating hardened cookies straight from the freezer most afternoons).

Though this recipe yields the "classic" criss-crossed peanut butter cookies familiar to many, I think the next time I venture into PB cookie territory I'll try a recipe with flour or oats and a bit more substance, as I enjoy biting into a thicker cookie. However, it is useful life knowledge that a decent PB cookie can be produced with no more than three ingredients!

Do you have a favourite peanut butter cookie recipe?