This was good, but not quite there for me. I think this would have been perfect with double the peanut butter and leaving the shortening out. I also had issues with my cookies "cracking", too. Not a huge deal. I did use double-chunk peanut butter. It was the only change I made. I liked that this did not need to be refrigerated--I have impatient cookie eaters and waiting was not an option. 350 for ten minutes with a couple minutes resting on the sheet was just right for me. NOTE: I have to stress to those who don't know this already, use a name brand peanut butter. I can't tell you how many times I made a peanut butter cookie using a cheap or store brand peanut butter and had it either come out greasy or the dough was crumbly and gross. Save yourself the time--use a name brand peanut butter.
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This was good, but not quite there for me. I think this would have been perfect with double...