Made the recipe as written, except for the additional nuts, using regular old Skippy Peanut Butter. These came out very chewy and tasty - one person commented that most peanut butter cookies are impossibly dry, and these were the best he'd had. If you are expecting a traditional PB cookie/texture, this is not the recipe for you. But if you just want something that tastes good and can be enjoyed by people with an intolerance to gluten, it's a really nice alternative. A few notes:
*These got REALLY greasy when cooking, which could be a function of the peanut butter we used.
*They don't look done, but ours were done at the end of 12 minutes.
*I lined the pan with parchment paper, and that worked like a charm (and also soaked up some of the grease mentioned earlier).
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Made the recipe as written, except for the additional nuts, using regular old Skippy Peanut...