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Meryl

Hi Scott - I'm not exactly sure who the Cookie Monster is :), but..here's my opinion on the matter-

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Joined: Dec 19, 2005

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Posted to Thread #12761 at 6:40 am on Nov 26, 2008

Do not eliminate the butter! Leave everything as is and just add the 1 cup or so of peanut butter - you can even add a little more peanut butter if you'd like. In theory, it should turn out fine.

If for some reason, you're not totally satisfied with the results, and you want an even softer cookie, try melting the butter instead of creaming it - melted butter usually creates a softer cookie. If the batter is too soft to handle, just chill it for awhile.

Of course, this will take a lot of experimentation, so you'll need to do several batches of cookies. If you have too many to handle, just send some my way!

Also, here's a recipe I found in my files that you can use as a template - I've included a link also.

Let me know how the next batch or batches turn out!

PEANUT BUTTER OATMEAL COOKIES

From the poster: "...After making a peanut butter batter, oats were added along with raisins and Brazil nuts...I used natural peanut butter for this cookie which worked great and the cookies baked up beautifully. The flavour of the cookie really is a cross between peanut butter and oatmeal so its like you get 2 in 1. You can also add-in dried cranberries, different nuts and different chips to personalize your cookie..."

INGREDIENTS

3/4 cup butter, softened
1/2 cup creamy peanut butter
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 cups oats
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans

DIRECTIONS:

Preheat oven to 375 F. Beat butter, peanut butter, sugars, eggs and vanilla until thoroughly blended.

Combine flour, baking powder and baking soda. Add to butter mixture gradually, beating until blended. Stir in oats, chocolate chips and nuts. Mix well.

Drop by heaping tablespoonfuls about 2 inches apart, onto cookie sheet. Bake for 10 to 12 minutes or until golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.

Makes about 5 dozen cookies.

Variations:
Replace chocolate chips with butterscotch or peanut butter chips.
Replace pecans with peanuts.

Source: Robin Hood Home Baking, 2004

Link: http://canadianbaker.blogspot.com/2007/02/peanut-butter-oatmeal-cookies.html


A balanced diet is equal parts of milk and dark chocolate.


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