1 jar (16oz or 2 cups) creamy natural peanut butter
1 1/2 cups brown sugar
1/3 cup white sugar
overflowing 1/2 cup currants or raisins
2t baking powder
1T + 1t cinnamon
2 eggs (or 1/2 cup egg substitute)
natural raw sugar (large-grain sugar)

Instructions:

1. Preheat oven to 350 degrees. Mix all ingredients through cinnamon in a medium bowl. Then, add the eggs and mix just until combined.

2. Roll into 1″ balls and place onto an ungreased cookie sheet.

3. Pour some raw sugar onto a small plate. Take a fork and touch the batter with the back of the fork, then press the fork into the raw sugar. Now, press the fork down into one cookie and press into the sugar again. Press down into the cookie in the other direction, creating a cross-hatch. Repeat for all cookies.

4. Bake for 10 to 12 minutes. I find the optimal time for my oven to be about 11 minutes. Once removed from the oven, let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

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