This is the best peanut butter cookie I've had, and my husband, who doesn't like peanut butter cookies, actually likes these. I think they're usually too crumbly, so the chewiness of these really helps. I do have to say that as I am concerned with nutrition and want my kids to be able to eat these, I made some changes: replace white flour with freshly-ground (and finely ground) whole wheat flour (usually I use Summer's Sprouted flours), replace the brown and white sugar (2.5 c total) with 1.5 c of Rapadura, and then because there's less sugar to add structure, I reduce the number of eggs from 3 to 2 (always pastured, free-range, as organic as possible eggs, of course). Since my butter is also raw from pastured cows, I have guilt-free cookies that are DELICIOUS! I roll the dough up in parchment paper, store in the fridge, and then slice off 1/4 to 1/2" thick rounds and bake them for 20 to 22 minutes (depending on how big around they are).
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?