A classic cottage country favourite, one bite is all it takes to fall in love with our OLD-FASHIONED PEANUT BUTTER COOKIES!Having a collection of much-loved, never-fail, can’t-have-just-one cookie recipes is a great idea. I’m hoping these OLD-FASHIONED PEANUT BUTTER COOKIES get added to your collection, they really are wonderful. Show
Now, if cookies are your thing, and why wouldn’t they be, you might also like to try some of our other scrumptious offerings. People love our CHOCOLATE CHIP COOKIES, our soft and chewy CHERRY ORANGE OAT COOKIES, and my sister Lisa’s BUTTERY SHORTBREAD COOKIES. OK, back to these nutty beauties. Let’s make our OLD-FASHIONED PEANUT BUTTER COOKIES:Some recipes are really specific about the type of peanut butter to use, whether it be creamy or crunchy. Since this recipe includes chopped peanuts, I always use creamy. Of course, you get to decide. One reader wrote in saying she only uses organic peanut butter. We’re thinking doing so gives her cookies a more natural, authentic peanut flavour. Certainly worth experimenting, right? The addition of rough-chopped, salted peanuts to this recipe happened by accident but, we’re super happy it did. Chopped nuts adds a wonderful texture to the cookies, it also gives them a lovely rustic look. Purchase nuts that are already roasted – raw peanuts just don’t cut it. The distinctive crosshatch pattern on the top of peanut butter cookies first appeared in a recipe published in The Schenectady Gazette in 1932. I adopted the sugar-dipped crosshatch as a way of stopping the dough from sticking to the tines of the fork when creating the pattern. You can also dip the fork in warm water for a less-sugary approach. Adding a cup of water into the oven while the cookies bake helps produce soft cookies. Since the recipe produces such a high yield (46 cookies!) why not conduct a test – bake one sheet of cookies with the water present, and another with the oven dry. See which result you like better. Let’s remember to enjoy these and other nut-based cookies responsibly – make sure you check with friends and family about allergies before you serve. Rich in texture and flavour, these OLD-FASHIONED PEANUT BUTTER COOKIES offer deliciousness with every bite!WATCTV
Products used in this recipeJust click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping! Old-Fashioned Peanut Butter Cookies
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Directions
Related by Recipe TypeRelated by IngredientFor More Great Ideas Visit:Why do you put a fork in peanut butter cookies?Why do you make fork marks on peanut butter cookies?. Peanut butter is a pretty dense ingredient. ... . Adding the criss-cross pattern or "hash marks" to your cookies allows them to bake evenly.. This will give you a crispy exterior around the edges and a chewy interior where the hash marks are formed.. Why are my peanut butter cookies dry?Reasons why peanut butter cookies are dry and crumbly:
You cooked them a wee bit too long. Peanut butter cookies can be extremely deceiving. They don't always look cooked when, indeed, they are fully cooked. They won't get brown around the edges.
Why do my peanut butter cookies not taste like peanut butter?The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.
What makes a cookie chewy vs soft?Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with ingredients, or even just changing the way you incorporate certain ingredients.
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