I was somewhat reluctant to try this recipe because there aren't any eggs in it, but this is the best peanut butter cookie recipe I've found yet! I reduced the shortening to 3/4 cup, and increased the peanut butter to 1&1/4 cup. I didn't have any buttermilk, so I made sour milk (1/2 TBS lemon juice, then enough milk to equal 1/2 cup, then let sit for 5 minutes). I tried rolling the cookie balls in sugar, but I think they're much better without. Flattened slightly, and cooked until they were a light brown to keep the cookies soft. After 3 days, the cookies are a little crunchy, but still the best! My new favorite!
Was this review helpful?
1 user found this review helpful
I was somewhat reluctant to try this recipe because there aren't any eggs in it, but this is...