BikeBookBread Posted August 24, 2010 Share Posted August 24, 2010 I honestly think I've asked this VERY SAME QUESTION before :lol: but what do I need to take into consideration before I make a standard peanut butter cookie recipe using natural style (peanuts and salt) peanut butter in a recipes that specifically states "grocery store style peanut butter only"? It seems to me that they would spread out a bit more. What if I used butter instead of shortening? TIA! Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted August 24, 2010 Author Share Posted August 24, 2010 Think I found my answer -- I went to the MaraNantha website, and their recipe calls for butter, brown sugar and raw sugar... Never Mind :) Quote Link to comment Share on other sites More sharing options...
Mom2J112903 Posted August 24, 2010 Share Posted August 24, 2010 Easiet, yummiest PB cookie recipe- 1 Cup PB 3/4 Cup brown sugar 1 egg YUMMY!!!! I only use the natural stuff :) Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted August 24, 2010 Author Share Posted August 24, 2010 Okay, cookies are now done, and they ROCK! Here's link to the recipe. I subbed chocolate chips for the peanut butter chips. I followed the advice and only cooked them 8 minutes (7 to 9 minute range given). They aren't as thick as other recipes I've made, but the flavor is great. I used "Sugar in the Raw" brand raw sugar. The crystals are definitely bigger than organic raw sugar crystals I've seen, and they didn't fully dissolve, but you know what? It makes for an interesting texture. Definitely yummy! Quote Link to comment Share on other sites More sharing options...
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