well, i'm pretty sure this is my favorite PB cookie recipe so far. good ol' Betty Crocker. i found this old school cookie recipe book among my moms library of cook books, ranging from her original Good Housekeeping 3 ring binder to Jaques Pepin's le Technique. it looks like a childrens picture book, only the pictures are awful. some of them almost unappitizing, but i knew i couldn't go wrong with something basic and something Betty.
oh yeah...i forgot...i was also surprized by Betty's recipe in the fact that she gives the option of whole wheat flour. imagine that. who'd of thought Betty would be bringing up whole wheat so early in the game?...
i think my 1st try, i used 3/4 c. whole wheat and 1/2 c. reg. and the second time i used all whole wheat and they were still just as crisp/chewy and yummy.
the recipe's not so huge that you're making cookies for hours and they keep really well in a tupperware for days
one of the things that really makes this cookie is that i used HUGE salted Virgina peanuts and barely chopped them. when you bite into one of the chunks you really get the peanutty thing going on. also i used mini chocolate chips because i didn't want the choc. to overpower the peanut in flavor, texture AND looks.
BETTY CROCKER'S PEANUT BUTTER COOKIES
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/4 c. butter or margarine
1/4 c. shortening
1/2 c. peanut butter
1 egg
1 1/4 c. all purpose or whole wheat flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
mix sugars, butter, shortening, peanut butter and egg
stir in remaining ingredients
cover and refridgerate for at least 3 hours
heat oven to 375
shape dough into 1 1/4 in balls and place 3 in. apart on ungreased cookie sheet. flaten in criss-cross pattern with fork dipped in flour.
bake untill light brown 9-10 min.
makes about 3 dz.
as i said, i added mini choc chips and huge pieces of peanuts...i have also tried it with craisins and they were even better...like a PPJ on whole wheat toast?
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