This is what happens when I get snowed in by a blizzard on my day off. I sit around feeling sorry for myself because all the things I had planned on doing got cancelled then I pull out my copy of Mark Bittman’s How To Bake Everything and start finding some recipes to adapt. Then I get in the kitchen and bake. I am still not happy about the snow but now I have cookies so it doesn’t seem nearly as bad. Lol.
These aren’t soft, fluffy cookies. They are actually on the flat and crisp side of cookies. They go nicely with a glass of milk for dunking. Use any nutbutter you have on hand. I used almond butter.
Adapted From Mark Bittman’s How To Bake Everything
1/2 cup flour
1/4 tsp baking soda
1/8 tsp salt
4 TBS butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1/2 cup nutbutter
1/2 tsp vanilla
Preheat the oven to 350 degrees. In a medium bowl, combine the flour, salt and baking soda. Mix well. In another medium bowl, cream togethet the butter, brown sugar and white sugar, until light and fluffy. Add the nutbutter, egg and vanilla and beat until well combined. Add the flour mixture to the wet mixture in three batches throughly mix them together before adding more flour mixture. Drop by tablespoonsful, 2 inches a part onto a baking sheet. Bake 8-10 minutes or until golden brown. Let cool on the pan 5 minutes then remove to a wire rack to cool completely.