Like many others, I wanted to make cookies but had no eggs. So I used this recipe, added vanilla, used half shortening and half butter for the fats and used regular milk instead of butter milk because that's all I had. They are the best peanut butter cookies I've ever had. Light and buttery and crispy with just the right inner texture after 12 minutes. For a little more tender go 10 minutes but I like the crisp. I did not however pay attention to the yield on this recipe. It made a LOT of cookies (which isn't a problem if you've got a house full of peanut butter lovers) but I would halve this recipe for future use. Also, these ones spread out during baking a bit more than usual PB cookies, so don't flatten them out as much with the fork tines and spread them out well. Yum!!
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Like many others, I wanted to make cookies but had no eggs. So I used this recipe, added...