Peanut Butter Cookies

The finished cookies

   These cookies taste really nice and the crunchy peanut butter gives it that extra crunch! To begin with I creamed soft margarine with light brown sugar; this was very solid so it took a lot of beating to get smooth. Once I had added an egg discovered that I didn’t have enough crunchy peanut butter but I substituted it with smooth peanut butter so everything was ok! I had to leave it in the fridge for 30 minutes to become more firm as it was too soft to shape. After the 30 minutes I rolled the mixture into balls and gently pressed flat with a fork, creating a criss-cross effect. After 20 minutes in the oven they we cooked – a bit over cooked – but still a golden brown colour.