I used MaraNatha unsalted creamy peanut butter. It is wetter than most peanut butters--it doesn't set up in the fridge, and can even be a bit too runny for a PB&J. But it worked well in this recipe, making a wet dough that I spooned onto the cookie sheet, hoping to spare my hands.
The cookies were unusually moist. They had a very fine crumb and a consistent texture (no gooey mess in the center) and baked up to proportionally engorged versions of what went into the oven, including homey hatch-marks and rough edges. They were also uncommonly sweet: not cloying, but with an almost Reese's-like sweet peanut butter taste.
These were very good and gone quickly. I would definitely refer to this recipe again.
No comments:
Post a Comment