Gluten free peanut butter cookies

I am not a huge peanut but­ter afi­cionada, but I do like a peanut but­ter cookie. I was intrigued by the recipe Shauna had at Gluten Free Girl, and kicked off my hol­i­day bak­ing with her recipe– with a few tweaks, of course. I use Ted­die Peanut But­ter, since it’s made in the town where I grew up, and is no sugar added to boot. I only had the Super Chunky, though the recipe calls for creamy. And, I had a bunch of bulk roasted, salted red­skin peanuts from the co-op that I’d bought in con­tem­pla­tion of peanut brit­tle, so I added them to the plate of sugar in which I rolled the balls of cookie dough.

That said, the recipe is really easy to put together. I didn’t read the quan­tity descrip­tion right, though, and made more than the recipe called for, so I needed to adjust the bak­ing time. Too, my oven now seems to be about 50 degrees off, so I needed to cook the cook­ies longer than called for, and over­cooked the first batch. The cook­ies won’t look cooked when you take them out, and they will feel soft to the touch. Never fear, they will firm up.

Serve with cold milk. The remain­ders, even the over­cooked ones, were very pop­u­lar at the BH’s work the next day. One of his cowork­ers threat­ened to kiss me.