Lucky grandchildren! I made these super easy cookies today and hubby even loved them. Light, chewy and ready to devour in no time. You may like to try these as a Christmas addition too for everyone to enjoy! They are great the way they are or maybe I'll add some coconut to them next time.
Another new cookie Recipe for 2012
I'm thinking everybody likes macaroons and adding peanut butter can't be too bad, right? Hope I'm not offending those sensitive to peanut butter. Note: Those peanut sensitive might like to try my chocolate dipped macaroons http://iliketobakeandcook.blogspot.com/2011/11/on-to-some-of-my-favorite-cookies-dark.html.
Here's the recipe! It's from April 2004
I had it published in our ladies women's club cookbook
Peanut Butter Macaroons
2 egg whites
1/8 tsp. cream of tartar
11/2 cup sugar
1/2 cup creamy peanut butter
2 cups chocolate flavored crisp rice cereal (I used inexpensive chocolate rice cereal)
Preheat oven to 300 degrees. Lightly grease 2 cookie sheets or line them with parchment paper. Set aside
In a medium mixing bowl beat egg whites, cream of tartar, and salt with mixer on high speed until soft peaks form. gradually add sugar, about 1 T at a time beating until stiff peaks form. Gently fold in cereal. Drop mixture by rounded teaspoons 2 inches apart onto prepared cookie sheets. Sprinkle with chopped peanuts.
Bake for 10 minutes. Turn oven off and let cookies dry in oven with door closed for 15 minutes. Remove macaroons from cookie sheets to wire rack; cool completely.
Note: I tried leaving them out covered with wax paper and they remained crispy. I put some in a sealed baggie and they were soft inside. Chewy or Crispy?? We liked them both ways.
******If I were making them for the holidays I would keep them in a sealed container in a cool place.
From my kitchen to yours,