These cookies are actually from Gourmet Magazine (hold me while I sniffle for it's passing) over 10 years ago. A family recipe that just happens to be gluten free (from Amy Fritch) it has become one of my favs.
MOM-MOM FRITCH'S PEANUT BUTTER COOKIES
1 cup peanut butter (creamy or chunky - I prefer chunky)
1 cup sugar
1 large egg
1 teaspoon baking soda
Preheat oven to 350°F. and grease (or spray) baking sheets. In a bowl with an electric mixer beat together peanut butter and sugar until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with
baking soda until combined well.
Roll level Tablespoons of dough into balls (small walnut sized) and arrange about 1 inch apart on baking sheets. With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern. (You'll need to dip the fork in cold water to not have it stick.) Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes. (Check at 8 minutes, these cookies burn quickly! You want them to be puffed and almost golden. Dark brown is too brown.)
Cool cookies on baking sheets 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature 5 days.
Makes about 24 nice sized cookies.
Note: The "right after it is baked" cookie, is gentle and almost bland. If you can just let them cool, pack them up and wait overnight - or even a few hours - the cookie you find in the morning is rich, crisp, VERY flavorful, a real winner.