A couple of suggestions about the natural PB. I have found that it is often difficult to substitute in recipes due to the difference in consistency/ texture. The end result is frequently not quite right in appearance/ consistency but the taste is always super peanutty. Try different brands- I have often had better luck with skippy naturals. Also, in this recipe, you cold try cutting back on the butter since the peanut butter has the extra oil. As for the sweetness, just cut the sugar amount. We do this as a rule of thumb for baking- most recipes are just too sweet to start with. the raisins themselves have a lot of natural sugar so they won't help make this less sweet. For a double recipe I used: 2/3 c. white sugar, 2/3 cup (barely packed) dark brown sugar, 2 cups whole wheat pastry flour (whole wheat flour might also help with the oil since it tends to make things dryer as a rule) instead of white flour and an extra 1/4 cup oats, I also cut the PB from 1 cup to a little more than 3/4 cup. Because of timing I refrigerated the dough for several hours before baking. The dough turned out great and the cookies are delicious. I would agree with others, though, that they are not overly peanutty. Next time I will try my own advice and add more peanut butter while taking away some of the butter. Thanks, for the heads up on the natural PB, it made me think about changes to make myself.
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