No-longer-secret-ingredient Peanut Butter Cookies

I have quite a stash of recipes. Not as many as my mom, who prints off every recipe she sees that sounds tasty (Love you, Mom!). Most of my recipes come from blogs or websites that I bookmark and print out when I’m actually ready to get into the kitchen. I have plenty of cookbooks that afford ample inspiration. But, I do have a slim plastic folder of recipes torn from magazines, copied from books, or given away at events. I keep adding to it and realizing, hey, I haven’t cooked anything from this file in awhile. So, as luck would have it, I was organizing said folder the other day and came across a Cook’s Country recipe for Peanut Butter Cookies.

They called theirs low-fat, due to the inclusion of a surprise ingredient which we just happened to have on hand, as my mom had bought them on a whim. What was the surprise ingredient?

Believe it or not, Peanut Butter Cap’n Crunch! It’s pretty easy to believe, in fact, I’m surprised I’d never come across it before. Not surprised that I didn’t think of it, no, no, no, I’m not that clever and I know it. The low-fat element came from the use of the cereal and low-fat peanut butter and less of it than most PB cookies have. I did not have low-fat peanut butter, but Skippy Natural worked just fine.

They were just what you’d expect from a peanut butter cookie: still soft and chewy in the middle with a slight crisp to the outer edges. The peanut butter aroma wafts toward your nose as you take your first bite so that your senses are bathed in a cloud of peanuttyness. Not much I would change. Except, maybe make them bigger next time.