About two days ago now my mother made some peanut butter cookies. My dog looked overjoyed. I realized that she thought they were for her. As that was not so, I endeavored to make some COOKIES for her WHILE THE OVEN WAS STILL AT 350 DEGREES F (175 TO 180 C). In her mind surely (and in my thoughts also), were some great sweet potato and peanut butter cookies sold through a local food market that she much enjoys (though I’ve not eaten one, as they are dog-bone shaped). Not having any on hand, both tuber and ground nuts were included in these cookies. We’ve both enjoyed these.
1 large MIXING BOWL
1 medium MIXING BOWL
1 CUTTING BOARD
1 SHARP KNIFE
1 regular knife and fork (for cutting/mixing/mashing butter-flour together)
3/4 of a somewhat large YAM, grated
1/2 quite large sweet APPLE (such as Fuji), grated
3/4 large carrot, grated (about that – not sure)
about 1/4 cup PEANUT BUTTER (ground peanuts and peanut oil, and salt, only – I used CHUNKY)
1 T crystallized, or not, HONEY
1 large EGG
2 1/2 T BUTTER
1/2 cup FLOUR (maybe more – I began with around 1/4 cup, but added a couple more heaping tablespoons, so about a half – when the butter-flour is mixed in, the batter is moist but not runny so holds its dolloped-on form.
THE FIRST 6 INGREDIENTS MIX TOGETHER. THE LAST TWO, CUT IN TOGETHER. MIX ALL 8 TOETHER. DROP ON (PARCHMENT LINED OR GREASED) COOKIE SHEET IN COOKIE SIZE DOLLOPS. BAKE 350 DEGREE OVEN about 15 to 20 MINUTES. The cookies in the photo were baked 20 minutes, and a few thinner cookie batter dollops burned a bit on the bottom. QUITE DELICIOUS (our senior dog likes them enough for a pre-breakfast treat, or about any time, and thats great. They taste lightly fortifying and just sweet enough to be a muffin like cookie.)