Last week my mouth was watering for peanut butter cookies. I took out the sugars, margarine, and peanut butter and started to cream them. When I was finished creaming, I opened the refrigerator to get out the eggbeaters-no eggbeaters. So I checked to see if I had any eggs-but no luck. This shows the importance of checking your ingredients before you start mixing things up. Since 1/4 cup of eggbeaters equals 1 egg, I figured I'd just add 1/4 cup of water instead. The cookies turned out to be the tastiest I've ever made!
Here's the recipe:
Ingredients
1/2c. of crunchy peanut butter-I like Smucker's brand the best
1 stick of margarine-I used Land of Lakes
1/2c. brown sugar
1/2c. granulated sugar
1/4c. water
1 tsp. vanilla
1 and 1/4c flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
Cream peanut butter, margarine, and sugars. Then add water and vanilla. Mix in dry ingredients. Roll the dough into balls, then, lightly dipping the tines of a fork into some flour, push down slightly with the fork to make a criss-cross pattern. I made the balls pretty large-maybe the size of a tablespoon. Bake in 350 degree oven for 10 to 12 minutes. I usually remove from oven when they somewhat soft and let them cool on a rack.
Made these today, but substituted Nutella for the peanut butter. They came out delicious, although they spread much more and were thinner than pb cookies usually are.
ReplyDeleteI made mine about twice the normal size-the nutrella's a thinner texture so that's why,I suppose, I'm glad they were delicious
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