Chewy Peanut Butter Cookies*

These cookies DID turn out to be chewier than 

those made from my other favorite 

Peanut Butter Cookie recipe...

Personally, for next time, I think I will cut 

back on the "sweetness" ingredients.

INGREDIENTS:

• l egg
• 1 cup peanut butter (I used a "natural" chunky variety.)
• 1/2 cup sugar
• 1/2 cup honey
• 3/4 cup all-purpose flour
• 1/2 cup honey roasted or dry roasted peanuts, chopped (not needed IF you use chunky peanut butter as I did).

DIRECTIONS:

1. Heat oven to 350-degrees.
2. BEAT egg in large mixing bowl with mixer until foamy.
3. ADD the peanut butter, sugar and honey.  Mix well.
4. ADD the flour and stir just until combined/smooth.
5. Using my 1.5 tablespoon-sized cookie scoop, I put 15 "little balls of dough" on my 15x10" parchment-lined cookie sheet.  
6. Flatten each dough ball, in crisscross pattern, with fork (slightly wet the fork tines if they get sticky).
7. BAKE 11 to 12 minutes (in my oven, it was 11.5 minutes).  Cool on baking sheet for at least 1 minute.  Remove to wire racks, cool completely.  

Below:

This 5-quart enameled cast iron "kettle" is my

most favorite "cookie jar" around here... 

its lid is heavy enough to keep cookies in 

good condition for quite a while.

Based on recipe from Kraft's Food & Family / Fall 2014 / Page 38