Thanks, BAKINGNUTS. My only real suggestion to anyone using this recipe is to not touch these cookies until they're at least room temperature. I halved the recipe and left out the baking soda and salt on purpose. I made the cookies 'drop cookie' style because that was the consistency of my dough. Sampling one straight from the oven, it was a crumbling apart mess and not done enough on the inside. No problem. After giving them two minutes more in the oven (12 for total baking time) and leaving them where they were on the cookie sheet, they are quite good for a quick cookie to just whip up on the spot. They're light and salty (salty just from the Peter Pan peanut butter I'd used), which was one reason I'd purposely left out the salt and sodium bicarbonate, but, since no flour is used in this recipe, I really don't even understand any purpose for adding those two leavening agents. These cookies are peanutier-tasting than the customary type recipe, but after cooling they have just the right amount of chewiness that I like. So, thumbs up.
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Thanks, BAKINGNUTS. My only real suggestion to anyone using this recipe is to not touch these...