by Karen Soo, Newsletter Editor
This month we are posting a cookie recipe. The cookies were made and served at the NSC Jackson Hole Potluck Night on Tuesday.
Thanks to Carolyn Wong, she packed a large cookie sheet in the bottom of her luggage.
This recipe requires only 4 ingredients.
The fun part after eating the cookies is picking out the fine seeds (Chia Seeds, Flax seeds) that got stuck under your crowns and in between your teeth. Sharpen those pinky nails or using a good toothpick will do the job,
This recipe is for a 26-ounce container of Nuttzo purchased from Costco. Skippy or Jiffy smooth peanut butter or almond butter may be substituted for the Nuttzo.
Enjoy
Bon Appetite – Julia Child and Karen Soo share the same birthday.
Ingredients
| Nuttzo | Brown Sugar | Regular Sugar | Baking Soda | Eggs | Makes (small) |
| 52 oz (2 Jars) | 13 oz (368 g) | 13 oz (368 g) | Pinch (1/4 tsp) | 5 | 10 dozen (120) |
| 26 oz (1 jar) | 6.5 oz (185 g) | 6.5 oz (185 g) | Pinch (1/4 tsp) | 3 | 5 dozen (60) |
| 260 g (1 cup) | 65 g | 65 g | Pinch (1/4 tsp) | 1 | |
| ORIGINAL PEANUT BUTTER COOKIE RECIPE | |||||
| 1 Cup | 1 Cup Brown Sugar | X | 1 tsp | 1 | |
- Mix together the brown sugar and regular sugar and break up the lumps.
- Mix in the Nuttzo (or Nut Butter)
- Add a pinch of baking soda
- Mix in the eggs
- Cool in the refrigerator
- Use a teaspoon and make balls
- Cook at 350 degrees for 11 minutes (do not overbake) ( Use Silicone mats)
Notes:
- When making a large batch, use a metal serving spoon to mix.
- Using a teaspoon to measure out the batter makes small cookies
- A large batch uses 4 large baking sheets
