This recipe rocked, and is replacing my old favorite (Mrs. Sigg's, which is awesome, but these are better.) I don't know why they didn't turn out for others, but these are the only cookies I've made here at 3500 ft above sea level that didn't come out flat. I doubled the recipe and used a whole jar of GV peanut butter, melted in the microwave so it would pour out of the jar. The batter looks a little greasy, but doesn't have any pools of oil or anything, and the cookies come out perfect. I use a cookie scoop for uniformity. I will be making these again and again!
**** Update. These were the best right out of the oven, but after they cooled, not as good as Mrs. Sigg's. I think I'll keep Mrs's Sigg's for a plain peanut butter cookie, and this one I'll add peanuts and peanut butter chips to for a chunkier cookie, since they rose so well.
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This recipe rocked, and is replacing my old favorite (Mrs. Sigg's, which is awesome, but these...