<p>Chocchipcookie, looks like it’s not your imagination…something to do with the protein content in the unbleached flour.</p>
<p>[How</a> To Fix Flat Cookies With Unbleached Flour | LIVESTRONG.COM](<a href=“http://www.livestrong.com/article/553123-how-to-fix-flat-cookies-with-unbleached-flour/]How”>Cookie Recipes | livestrong)</p>
<p>^^Justamom:</p>
<p>Thanks very much. I bought unbleached flour for a change since I read somewhere it’s supposed to be healthier, but there really was a big difference in the way the cookies baked and tasted. </p>
<p>I’m going back to regular bleached flour or even cake flour, as this article suggests. Maybe I can even use 1/2 bleached and half unbleached since I already have the unbleached and don’t want to through the whole package out! Oh, I just read the same solution in this article…okay, thanks! :)</p>
<p>Yum I would love a chewy peanut butter cookie.
My peanut allergy child is living with me right now so no baking with PB. Sometimes I will buy one when I am out but I haven’t found one yet that is worth the calories in those giant cookies.</p>
<p>I have a peanut allergy I developed as an adult, so I substitute almond butter (made in peanut free facility-many aren’t) in my family recipe. It is a honey peanut butter cookie recipe we’ve used since my grandmother’s time, at least 60 years. We all love them with the almond butter substitution.</p>
<p>This thread got me started. I made some the other night using the Betty Crocker recipe and added chocolate chips. Delish!!!</p>