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Ginger-Touched Oatmeal Peanut Butter Cookies

Reviewed: Mar. 6, 2010
I also tried this version of Michele's Oatmeal Peanut Butter cookie recipe. Of course I never can leave it alone but as my favourite chef Michael Smith teaches; recipes are just a starting point. I again used all butter, all golden yellow sugar and also used 1/2 teaspoon each of cinnamon, allspice and nutmeg. I did not have crystallized ginger on hand but had wanted to use coconut so included 1/2 cup of that as well as about 1/4 cup slivered almonds. This time I rolled the dough as if I were making ginger snaps and baked at 350 degrees on convection for 16 minutes on the ungreased cookie sheet. I made half the recipe and ended up with exactly 24 perfect crispy cookies which were enjoyed by all. Probably the only thing I would change here is too use more of the ground ginger next time.
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Oatmeal Peanut Butter Cookies

Reviewed: Feb. 3, 2010
I had a few jars of left over peanut butter in the fridge so thought I'd try making cookies. I used half this recipe, but with all butter and all golden yellow sugar instead and added 1/2 tsp vanilla and 1/2 teaspoon allspice. I automatically greased the pans with margarine but that did not seem to matter. I baked in a 325 oven on convection bake for 15 minutes. Since I don't know how to tell if a cookie is cooked I thought they were too soft after that time so put them back in, turned the heat up to 350 and waited till the oven reheated (about 3-4 minutes) then took them out. This recipe must be foolproof because they seemed perfect, slid right off the sheets, cooled crispy and tasted great ... plus they are maintaining their crispness even tucked away in their tin. Can anyone give me a hint as to tell when a cookie is cooked though?
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