These classic cookies are easy to make and even easier to love.
However, we do recommend using a conventional peanut butter: the natural varieties sometimes bake into crumblier cookies.
Finally, you might be surprised to see that there isn’t any flour in this recipe.
Victor Schrager
Amazingly, the cookies don’t need it, and that keeps the recipe naturallygluten-free.
But, you could!
Just let the dough stand at room temperature for about 20 minutes before rolling it into balls and baking.
you’re free to also prepare the dough and then freeze it to bake at a later date.
Line abaking sheetwith parchment paper, roll the dough into balls and place them on the sheet.
(They don’t need to be spaced far apart at this point.
The dough can stay frozen for up to three months.
Bake off the whole batch or individual cookies whenever you want a little treat.
Preheat oven to 350F.
Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
Roll the dough into balls.
Bake the cookies.
Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes.
Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
To freeze, place completely cool cookies in a single layer on a parchment paper-lined baking sheet.
Transfer frozen cookies to storage containers or zipper freezer bags.
Freeze for up to three months.
Defrost at room temperature or in 10-second bursts in the microwave.
2,000 calories a day is used for general nutrition advice.
