The Easiest Peanut Butter Cookies Ever!!

At work we have food days every so often and this past Wednesday we had one for Administrative Assistants Day – because ours is awesome!! School would not run without her. Anyway, I decided to make a Hummingbird Cake. Unfortunately I took it out too early and it caved. You know what I mean. So I decided I would also make cookies. I found these cookies on food.com. It just calls for peanut butter, sugar and an egg. I thought it needed something other than plain white sugar. Plus I can’t imagine a peanut cookie without … brown sugar of course!

Start with…

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1 cup peanut butter

1 egg

1/2 cup sugar

1/2 cup light brown sugar

I put all the ingredients in a bowl

I then used a fork and mixed it all together. I kept wondering if this was going to work.

Finally I took a small amount, rolled it into a ball and then rolled it in additional white sugar. I cooked it at 350 for about 12 minutes. And guess what? It worked!

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They are little soft when they first come out so be sure to let them cool. Of course if one does break …

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… then you have to eat it. I know, it’s a shame. I got 22 cookies out of the recipe. Took it to work and brought home an empty container! Always a good sign. They are definitely sweet and go great with a glass a milk.

If you try them, let me know how they turned out for you. hope you like them too!

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Weight Watchers Fruit Cake

My dad loves fruit cake and is a Weight Watchers lifetime member. I found this recipe on the WW site and thought I’d make it for him! I linked the page on WW. There are a couple of other recipes on the page that would be good.

Fruit Cake

Makes 16 servings

PointsPlus™ value 4 | per serving

What did the fruit cake ever do to deserve such ridicule? Here’s a version we’ve never seen anyone turn down—moist, light, full of dried fruit, perfect for breakfast or with a cup of coffee mid-afternoon.

Ingredients

  • 1 serving nonstick cooking spray
  • 3 Tbsp walnut oil
  • 2 Tbsp unsalted butter, melted and cooled
  • 1 1/2 Tbsp molasses
  • 1 tsp vanilla extract
  • 1 large egg white
  • 1/2 cup chopped dried cranberries
  • 1/2 cup chopped dried raisins
  • 1/2 cup chopped dried apple
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped dried pitted dates
  • 1/4 cup plus 2 Tbsp all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup cake flour
  • 1/4 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp ground allspice
  • 1/4 tsp salt

Instructions

  1. Position the rack in the center of the oven and preheat the oven to 275°F. Spray a nonstick 1-quart loaf pan with nonstick spray and set it aside.
  2. Whisk the walnut oil, melted butter, molasses, vanilla, and egg white in a medium bowl; set aside.
  3. Mix the cranberries, raisins, apple, orange peel, dates, and 2 Tbsp flour in a large bowl. In a second large bowl, whisk the remaining 1/4 cup all-purpose flour, whole wheat flour, cake flour, sugar, cinnamon, baking powder, allspice, and salt. Stir into the dried fruit mixture. Then stir in the walnut oil mixture until a loose batter forms. Pour into the prepared pan, spreading it to the sides.
  4. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 40 minutes. Cool on a wire rack 10 minutes, then remove from pan and cool completely on the rack. Wrap tightly in plastic wrap to store at room temperature.