Mix the three ingredients until you have smooth, clay-like dough. Form into balls (the size, your choice, tsp. works well) and flatten by pressing criss-cross pattern with fork.
Bake 350 degrees F for about 10-15 minutes. Watch your first batch as time depends on size and the type of peanut butter you use. I like mine to get golden brown around the edges.
Source: The recipe was given to me by a gas company home advisor, who was buying our house, about 40 years ago.
If you are diabetic or need to watch your calories, this recipe will work to make a sugar-free cookie. Just use 1 cup of Splenda instead of the sugar. The cookies will be a little more tender than with sugar, but are still very good. Harlean from Arkansas
I've made these often and to make them even yummier, dip one edge (or half the cookie) in melted chocolate chips and then in chopped peanuts. But they're good plain too!
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