My Peanut Butter Cookies....

Jasdip

13 years ago

A few weeks ago I made some peanut butter cookies. They were a disaster....burned on the bottom and too thin.

Well, thanks to Brigette LOL I just took some out of the oven and they look great!!!

I don't really know if it's because of her or not, I just have to give her the credit.

I did double up the cookie sheets, which I think helped immensely.

Hubs did a taste test and he said they're awesome.

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Comments (11)

glenda_al
13 years ago
Brigette is such a good gal :o)
joyfulguy
13 years ago
Hi jasdip,

No joke, today ... have we seen the recipe?

Is it fool-proof enough that an old fart like me could make it without getting into trouble?

ole joyful
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You may be over-baking the cookies. Try cutting the baking time by a minute or so. When you take them out of the oven, allow them to set on the baking sheet for a minute to "set" before removing them. What type of flour are you using? All-purpose is a good choice for cookies. If you use high-protein bread flour, or even King Arthur All-Purpose or Robin Hood All-Purpose, which are higher in protein than national brands of all-purpose flour (Gold Medal and Pillsbury), that will cause the cookies to be crispy. How are you mixing them? If you use a stand mixer when adding the flour, you may be over-mixing the dough and developing too much gluten, which will cause the cookies to be tough, not tender. I prefer adding flour by-hand using a Danish Dough Whisk to avoid over-mixing and too much gluten development. Clair de luna's flourless cookie recipe is a yummy choice. I just made some with agave nectar for my diabetic neice and she thought they were wonderful. Me, I like oatmeal in my peanut butter cookies. Don't you just LOVE choices ;?) -Grainlady
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Guess I have it in the computer after all. But I don't have the notes I put on some of the postings so it'll be from memory. First, my mother's recipe right off her recipe card: Peanut Butter Cookies 1 C Brown Sugar 1 C White Sugar 1 C Peanut Butter 1 C Shortening 2 Eggs 3 C Flour (all purpose) 2 tsp (Baking)Soda Mix like cake. Roll in small balls and press down with fork dipped in flour. Bake in 350Â° oven until done. Sometimes, and I think weather had something to do with it, the 3 cups of flour could be a bit much. I'd suggest you start with 2 1/4 - 2 1/2 cups and add more. You should be able to roll it into a log. The dough should be rather firm, but not all dried out, if you know what I mean. But it's pretty forgiving. And yes, it's a large batch of cookies! But they go fast as Liz discovered! I often added vanilla since I like vanilla and occasionally for a change I would put in some almond extract by itself or with vanilla. But they're great without it too. My sister likes to mix butter with shortening 50/50 but I like using "butter flavored" shortening. (Yeah, go aheah and say it, but I like it, especially in these cookies!) I played around with it and came up with a soft version that my old GF was crazy about - Essentially the same recipe using a whipped margarine to soften them up, and it's a smaller batch. Soft Peanut Butter Cookies 1/3 C + brown sugar (meaning a little more than 1/3 Cup. Rounded off maybe?) 1/3 C + sugar 1/3 C peanut butter 1 t (Baking) Soda 1/3 C SheddÂs Spread Soft 1 egg 1 C + flour (all purpose) 1 t vanilla Mix together and spoon onto ungreased pans. Bake 350Â° 10 minutes or until done. Let the cookies sit before removing from the pan. Invert to cool cookies to keep excess moisture from the bottom of cookies. I tried different margarines and Shedd's Spread Soft was the most consistent, but I imagine any soft margarine could work and possibly even the whipped butter would work (and maybe a better flavor) but I haven't tried it so you're on your own to experiment. Let me know how they turn out.
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glenda_al
13 years ago
Ed, if you don't have Bridgette, as your helper, you might want to go the easy route.

l cup pb
1 cup sugar
1 egg

Combine all ingredients and mix until smooth.
Drop by tablespoonfuls on baking sheet OR roll into balls, then mash with a fork

Bake at 350 degrees F for 6 to 8 minutes, careful not to overbake or cookies will be too crisp.
Jasdip
Original Author
13 years ago
Hi OJ.
Here's my recipe that I've had for years. I just got Brigette, and I've made these cookies years ago with a hand mixer.

Peanut Butter Cookies
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup peanut butter
1/2 tsp salt
1/2 tsp baking soda
1 cup flour
1/2 tsp vanilla

Cream butter; add brown and white sugar gradually, beating until creamy. Mix in egg, peanut butter, salt and baking soda.
Blend in flour slowly. Add vanilla and mix well.

Roll into small balls or drop by teaspoonfuls and place on parchment lined cookie sheet. Press with floured fork.

Bake at 350 degrees 10-12 minutes.
glenda_al
13 years ago
Now that's a tried and true pb recipe, jasdip! yummO!
vannie
13 years ago
That's the one I've used for years and I love it. They're always perfectd.
glenda_al
13 years ago
The recipe jasdip posted is the perfect pb cookie.
sheilajoyce_gw
13 years ago
Thanks. I need a good PB cookie recipe. I had never made them because one son was allergic to peanuts. Now that he lives on his own, I wanted to bake some and tried one recipe that was disappointing. I will try these for the grandsons.
joyfulguy
13 years ago
Looks like this old fart ... who loves peanut butter ... had better try it - after all of these recommendations!

ole joyfilled
rhizo_1 (North AL) zone 7
13 years ago
I like to push a Hershey's Kiss into the center, or add some chocolate chips before baking. If I don't add the Kiss but use the fork to push the balls down, I sugar the fork instead of flour it. A dusting of those large sugar crystals are pretty cool, too.

My basic recipe is from Joy of Cooking. It's one the many sticky pages in that old book, lol!
cynic
13 years ago
Jasdip, your recipe is very close to the one my mother used and they're great cookies. Her recipe was set up as a double batch and often it'd be made as a "fourple" batch because not only are the cookies popular but the dough is a fabulous treat in and of itself. We never were paranoid about eating raw egg and for that matter I'm not to this day as long as they're pretty fresh but still a few days old in case of recall!

Haven't made any for a long time. Need to get to baking!

My Peanut Butter Cookies....

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