Reviewed: Feb. 26, 2012

These were a very good peanut butter cookie. They had a good appearance and were nice and chewy. They are very sweet, but they are cookies so that is to be expected. I made 1/2 recipe and got 38 cookies, or over 3 dozen, using a standard cookie scooped. I also baked them on parchment paper. As the reviews were good, I decided to follow the recipe exactly even using the margarine. I used Blue bonnet margarine and Skippy creamy natural for the peanut butter. The only change I made, which I wish I didn't, was using a bag of half chocolate chips and half peanut butter chips. These are a very peanut buttery cookie and the all chocolate chips would have been perfect. Mine did take the full 15 minutes to bake.

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Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Feb. 25, 2012

Awesome should cover it all! I think my family would like to be adopted by Aunt Cora. I used a bit of crunchy peanut butter.

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Reviewer:

kimann

Cooking Level: Intermediate

Home Town: Ashland, Wisconsin, USA

Living In: Roscoe, Illinois, USA

Reviewed: Jan. 8, 2012

Best ever! I get lots of compliments on this recipe. Thank you so much for sharing!

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Reviewer:

Dubs

Reviewed: Oct. 24, 2011

I was very distracted by the kids when I made this...and forgot to stir in the chocolate chips! How silly! Anyway, my first dozen did NOT have chips. While they were in the oven, I added the chips to the rest of the dough. I actually like the cookies withOUT the chips better! The cookies with the chips were very good also, but it over-powered the peanut butter flavor. Funny how you accidentally find variations to great recipes!

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Reviewer:

Clare

Reviewed: Sep. 28, 2011

Sensational - an absolute delight! These had the perfect texture also, crispy edges with a chewy middle. We cut the chocolate chips in half and they were still very rich. Thanks so much for sharing this recipe.

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Reviewer:

slyorkie

Reviewed: Sep. 22, 2011

ok So I had the cook book and this is my Fav cookie to make. The only thing I change is I use peanut butter chips instead of chocolate because my hubby hates chocolate chips. I make this recipe times 3 at Christmas along with some others to give out as Christmas presents and people can't stop talking about them.

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Reviewer:

ellemiller

Reviewed: Sep. 17, 2011

Excellent cookies...The only thing I did different was add some chopped Pecans and flattened them a bit with a fork dipped in sugar to prevent sticking!

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Reviewer:

red48039

Cooking Level: Intermediate

Home Town: Marine City, Michigan, USA

Reviewed: Dec. 14, 2010

Aunt Cora did well! These cookies are soft, peanut buttery goodness. I chose to only make 1/2 of a batch and they didn't last long.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Dec. 14, 2010

Very straightforward peanut butter cookie recipe to which I added a pinch of salt and vanilla. And instead of choco-chips, I stirred in some raisins. Since I tend to portion 'everyday' cookies large (using a 1/4 cup scoop), I found the bake time to be spot on at 15 minutes in the required 325 oven. With a minute resting on the sheet pan before moving to a cooling rack, the edges were crispy and the centers (at first looked doughy) set to be the *perfect* chewiness one seeks out in a peanut butter cookie. World's greatest?... verdict's still out on that one.... but Aunt Cora sure knew how to bake a good cookie and the crew -n- I thank her for that.

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Reviewer:

Nicolette

Reviewed: Sep. 8, 2010

This recipe is a blessing. I love the cookies and my family always goes crazy over them. I hate to tell them that it is so simple to make. Cause then they will want me to bake them all the time. Believe me this is a keeper recipe.

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