The problem some of you are having is with the butter and the boil/cook time. If you made this recipe and the cookies were rubbery, like syrup, the cause could be because of the butter you used and/or your cook time. Usually it's not going to matter an extreme lot if you use stick butter or stick margerine but it does make a difference, especially in taste. In regards to boil/cook time...I've made this recipe all my life and that is a very long time. If they do not set up and your butter is fine, then you are simply not allowing it to cook long enough. I make mine like I make old fashion fudge. I boil it for almost 5 minutes, turn the stove off and then if the mixture looks real glossy, I beat if by hand with a spoon for about one minute before adding the peanut butter and oats. In regards to those that have a crumbly mess, you are cooking it too long and perhaps using too much cocoa. Try making this recipe without cocoa....add a heaping tablespoon more of peanut butter. Personally, I like them better without cocoa. You can also use crunchy or smooth peanut butter. Also, it can depend on the peanut butter you use. If you are using some weird off brand or using a light peanut butter, that could be an issue too.
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The problem some of you are having is with the butter and the boil/cook time. If you made...