Directions:

   Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper. Combine all the ingredients in a bowl and stir to combine. Scoop dough into 1.5 Tb size balls. Place 9 on each cookie sheet. Use a fork to make cross hatches on the top of each cookie. this also helps flatten the cookie out a bit. 

     Bake for 8-10 minutes until edges are set. Rotate pan halfway through baking for even cooking. Cook for 5 minutes before eating. They need this time to set so don't be too eager.

Makes 18 cookies

Ingredients:

1 C creamy peanut butter

1/2 C granulated sugar

1/2 C brown sugar

1 tsp baking soda

1 tsp vanilla

1 egg

*For an added crunch you could use crunchy peanut butter or I've added a sprinkle of chopped peanuts to the top after making cross hatches. 

      This recipe was created for one of my good friends Jenelle who is dairy and gluten free. The first time I made these for her she said they were her favorite. So, the recipe is named after her. These are super yummy and especially good just out of the oven when they are still warm.