Gary's Third Pottery Blog

When the going gets tough, dragons gonna get going....

Gary's third pottery blog

WRITE TO ME! Come see me! Open studio HERE! November 25-26 (11-4 each day); Aurora Art and Design, daily until 12/24; Cooperstown Art Assoc. daily until 12/24; Ellis Hollow Community Fair, 12/10; December 10, Little Red Wagon at the Space at Greenstar. All material on this blog unless stated otherwise is copyright Gary Edward Rith 2016

Saturday, July 20, 2013

how PB and J cookies changed my life....

I have eaten PB and J all my life.  I remember my pre-K self going out to a restaurant:  what do you want to order?  The Spready Freddy!  Fancy name for a PB and J.  We went to see my grandparents in NY city when I was 6:  what did I want to order? PB and J!  What do I survive on now?  PB and J!  Gluten free suddenly, what do I eat?  PB and J on gf bread that I bake....

OK, so obviously I love chocolate and peanut butter too.  I remember when I lived and worked in NY city in the 80s and had about 2 dollars a day to spare, what did I eat?  Reeses!  When I bake peanut butter cookies I always put chocolate IN or ON the cookies.

So how come I had NOT YET MADE PB AND J COOKIES UNTIL YESTERDAY????  I saw a variation of a simple peanut butter cookie I already like (gluten free!).  With that I always put a bit of chocolate on top when they come out.  It melts on there and is killer. That is what is wrong with most Americans:  they don't put chocolate on their peanut butter cookies, but you could!

 Yesterday I decided to try the jam variation  and I WAS SHOCKED.  PB AND J cookies are better than anything I have ever tasted, better than anything in the world! (even better than secks? get your filthy minds out of the gutter...then get nekkid with your sweetie and eat these cookies and see where it takes you...) Recipe follows....

PB and J cookies

preheat to 350, grease 2 cookie sheets

In a large bowl, whisk a large egg.  Add one cup peanut butter (I used creamy) and one cup sugar and one teaspoon vanilla.  Stir well.  It creates a nice moist dough.  Use a spoon to scoop out 8 cookie balls onto each cookie sheet,  pat each one round, push down a little bit flat.  I used my teaspoon measuring spoon to push an indent into each cookie then filled each indent with 1/2 teaspoon jam.  Do not overfill. I used blueberry jam we made a couple weeks ago.

Bake the 2 cookie sheets about 5 minutes, reach in, rotate pans and switch top to bottom, bake about 5 minutes more, edges will look a little brown.  Remove sheets from oven, let cool a bit then use spatula to place each onto a wire rack to finish cooling, MMMMM!
--chocolate variation:  you don't have to indent, but you could.  Bake cookies, pull them out and put any chocolate bits or squares onto cooling cookies YOU WON'T BE SORRY!


Shortstuff said...

That's my go-to cookie when we have a dinner invite and I've worked all day. I just do the plain peanut butter cookies and it's quick and easy and it goes over like gangbusters!

Michèle Hastings said...

I like the way you think!

Hilary said...

They look scrumptious.. but better than chocolate?

Love the photo of Penny up top. Too cute.

Busy Bee Suz said...

Oh are a cookie genius! These DO look tasty.

k.a. barnes said...

THey were heavenly!

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I am a full-time studio potter, sculptor, and dog walker, married to superhawt Missus Tastycake.