<<Disclaimer: Verify this information before applying it to your situation.>>

I loved the peanut butter cookie recipe given on this website.  As I
made dozens over the holidays, the recipe changed a little as I
fine-tuned it.  These turned out really well.

FLOURLESS PEANUT BUTTER COOKIE

preheat oven to 350.
cover cookie sheets with heavy duty alumimum foil {for ease in removal}

Beat well:
2 cups NATURAL, FRESHLY GROUND, NON OILY PEANUT BUTTER
1/2 cup chopped peanuts --optional, but adds a nice crunch
2 cups brown sugar {I used brownulated]
2 eggs
2 teas vanilla
1/4 teas cinnamon

After combining, chill in refrigerator for a hour or more.  Use a small
cookie scoop or roll into a small ball with your hands.   Bake for 1- to
12 min.  Watch carefully, they burn quickly.  Remove from pan and let
cool on a rack.


These cookies were not oily as those made with commercial pg.  They are
crispy on outside, but soft on inside.  Wrap well and store in an air
tight container....if they last that long.