Eating cookies – one at a time!

In the past, I posted how to make one giant, one serving chocolate chip cookie.  Well, I ran across another recipe for one oatmeal raisin cookie – hubby’s favorite! And one flourless peanut butter cookie – great for those who eat gluten free. 

These are good if you just want a good afternoon dessert with your tea or coffee or if you want to make one for a co-worker who is having a birthday, or to cheer someone up!

Try these and see how you like them.  I just bet you will keep these, along with the chocolate chip recipe handy.

One Oatmeal Raisin Cookie

2 Tbsp butter

1/4 cup packed light brown sugar

 1 Tbsp whisked egg

1/4 cup all-purpose flour

1/4 cup quick oats

1/8 tsp baking soda

1/8 tsp cinnamon

1 pinc salt

2 Tbsp raisins

1 1/2 Tbsp chopped pecans or walnuts (optional, chop small)

Preheat oven to 350 degrees.  Place butter in a medium microwave safe mixing bowl and heat on high until almost fully melted.  Add brown sugar, 1 Tbsp egg, flour, oats, baking soda, cinnamon and salt to the melted butter.  Stir until well blended (will seem dry at first but will start to come together).  Add raisins and nuts and mix.

Shape dough into a 3 1/2 inch disk on a silpat or parchment paper lined baking sheet and bake for 13-15 minutes or until edges are golden but center is still soft.  cool slightly and enjoy. 

Flourless Peanut Butter Cookie

1/4 cup creamy peanut butter (not natural or homemade)

1/4 cup powdered sugar

1 Tbsp whisked egg

Preheat oven to 350 degrees.  In a bowl, using a fork, stir together al ingredients until well blended and batter begins to dry slightly (the more you stir the drier it will become, and you want it just dry enough to be able to hold a shape and form a ball).  Shape into a ball then transfer to a silpat or parchment paper lined baking sheet.  Using the palm of your hand, flatten ball slightly, then using the fork, gently press downward to make criss-cross patterns over the entire cookie-it should be about 3 1/2 inches across.  Bake 12-15 minutes.  Cool slightly and enjoy.  

 

Remember – to get 1 Tbsp egg, crack egg in bowl and whick to blend well.  Then you can measure out your 1 Tbsp.  Reserve remaining egg for a later use.

 

Hope you try these and share with someone – it’s sure to put a smile on their face!

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