These are good cookies, but they have a very different texture from traditional pb cookies made with flour. Of course. They are very chewy. Good flavor. The dough is extremely sticky and gooey, even if refrigerated. I followed the recipe but I used 1 1/4 cup white and 3/4 cup brown sugar instead of two cups of white. I used Jif Extra Crunchy (regular pb, not "natural"). For the first twelve cookies, I used my Silpat. Baked a little longer than 12 minutes. They stuck to the mat but about 1/2 came off without tearing. Second batch (now with chilled dough, which seemed to make no difference), I put foil on a normal metal cookie sheet and sprayed it with oil. These also stuck, but I was able to pull most of them off without tearing them. Third dozen, I used shortening on the the cookie sheet. These were still stuck, but I was able to slide a spatula under each cookie and get them off intact. I made 40 cookies. My bake time was a little longer than twelve minutes for each sheet. I prefer the texture of a traditional cookie, but can understand that these would be great treats for someone who is not eating flour.
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These are good cookies, but they have a very different texture from traditional pb cookies...