<p>I’ve got a hankering for peanut butter cookies…you know, the crisscross kind? I’m looking for a good recipe for a cookie thats light, tender…on the chewy side (I’m not a fan of crispy cookies) Hopefully we’ll still have power tomorrow and I can make them while hunkered down in the house</p>
<p>Care to share your favorite recipe?</p>
<p>I use the one in the old Betty Crocker Cookbook. It’s really good.</p>
<p>I love the 1-1-1 one egg one cup sugar one cup peanut butter. Can’t remember the temp but it is on line.
My cookbook calls them impossible peanut butter cookies :)</p>
<p>I’ve used the one that was on a Skippy PB jar for years. I just looked at it on the website. They changed one key ingredient (the fat). I found this link which is exactly the recipe I’ve used. It tells you how to make the cookies chewier or crispier. I’m a crispy fan but the only one in our house.</p>
<p>[Peanut</a> Butter Cookies recipe | BigOven](<a href=“http://www.bigoven.com/recipe/163779/peanut-butter-cookies]Peanut”>Peanut Butter Cookies)</p>
<p>These are the best PB cookies I’ve ever had.
[Double-Delight</a> Peanut Butter Cookies Recipe from Pillsbury.com](<a href=“http://www.pillsbury.com/recipes/double-delight-peanut-butter-cookies/03c4390c-73f1-48e0-af8e-7399f8755922]Double-Delight”>Double-Delight Peanut Butter Cookies Recipe - Pillsbury.com)</p>
<p>These are very good. Also gluten-free</p>
<p>[Old-Fashioned</a> Peanut Butter Cookies | 30 Delicious Gluten-Free Desserts | Real Simple](<a href=“http://www.realsimple.com/food-recipes/recipe-collections-favorites/desserts/gluten-free-desserts-00000000058813/page13.html]Old-Fashioned”>http://www.realsimple.com/food-recipes/recipe-collections-favorites/desserts/gluten-free-desserts-00000000058813/page13.html)</p>
<p>These are really good, and really easy. I make them sometimes afterschool when I’m not in a baking mood.
“Food processor Peanut Butter Cookies”
[Food</a> processor peanut butter cookies](<a href=“http://vinecdote.com/blog4/2011/01/cupboard-love/]Food”>http://vinecdote.com/blog4/2011/01/cupboard-love/)</p>
<p>Just made up a batch of the Betty Crocker ones…the dough is chilling…I’ll let you know how I like them. Not keen on using <em>shortening</em> (aka Crisco) but I’m told that it makes a difference in consistency so I didn’t substitute butter. Hope they’re good - I burned enough calories shoveling this morning, so I deserve at least a couple! :)</p>
<p>If I don’t like them, I’ll move on to some of these other recipes, they look great too!</p>
<p>I just follow my Choc chip cookie recipe and add 1 cup pb instead of chips. Or…add chips too for pb Choc chip cookies.</p>
<p>So…how were the cookies? Are there any left :)</p>
<p>They were a good starting point. H loves them but I can taste the shortening (maybe just in my head, maybe the crisco is old, maybe I shouldn’t have used the butter flavor crisco). </p>
<p>Of course, that didn’t stop me from eating too many of them… :rolleyes:</p>
<p>Justamom:</p>
<p>Can I hijack your thread for a related question?? I made some cookies this past weekend since we were all snowed in. I had bought some “unbleached” flour recently because I must have read somewhere it is better for you…anyway, the cookies were good but not nearly as good as when I used bleached flour in the past.</p>
<p>Can anyone tell me what the difference is health-wise? I will go back to using bleached flour again in future cookie batches…will have to figure out what to make with the unbleached flour to use it up.</p>
<p>In our house, nothing beats the peanut butter/choc chip/cinnamon cookies in Martha Sewarts Cookie Cookbook.</p>
<p>Here’s the favorite at my house:</p>
<p>[Cooks.com</a> - Recipe - Easy Peanut Butter Cookies](<a href=“http://www.cooks.com/rec/view/0,1713,145191-244203,00.html]Cooks.com”>http://www.cooks.com/rec/view/0,1713,145191-244203,00.html)</p>
<p>Made these today, they are PERFECT and just what I was looking for. I had the recipe in my Mrs. Fields book the whole time. Need to cut the recipe in half though, it made 4 dozen+ HUGE, delicious cookies.</p>
<p>Anyone want one? :)</p>
<p>[Soft</a> And Chewy Peanut Butter Cookies Recipe](<a href=“52014 Recipe | Group Recipes”>Soft And Chewy Peanut Butter Cookies Recipe)</p>
<p>My favorite peanut butter cookie recipe is the one for the cookies they used to sell at our little local coffee shop that suddenly closed down. They were amazing (had reeses i them as well). They could at least have shared the d*mn recipe before suddenly shutting up shop and skipping town under whatever mysterious cloud of scandal was surrounding them :(</p>
<p>Cookies sound tasty, Justamom! My PB cookies freeze well. If you have too many just pop some in the freezer !</p>
<p>Good idea Thumper! Just put some in the freezer.</p>
<p>I love any pb cookie recipe made with Trader Joe’s cookie butter. The cookie butter has a bit of molasses/nutmeg type taste that is yummy.</p>
<p>I asked a question back on post #12…does anyone know the answer between using unbleached vs. bleached flour for cookies? It seems as if the unbleached made the cookies very flat and not as tasty…thanks…</p>