Results from trial 1:
The cookies turned out super awesome, but we had to wait quite a while for them to cool and congeal. Because I only baked them for 9 minutes at 350, they did stay very chewy, but there was no crunchy bottom part and they seemed almost undercooked.
Verdict: 9 minutes is not long enough. I would do at least 12 at 350.
Attempt #2
OK, so I decided to try using the same recipe as in the previous post with 2 exceptions: I used only 2 1/4 C flour and I switched to chunky peanut butter.
I also let the dough sit in the fridge a touch longer and I changed the oven temp to 375.
I used 2 cookie sheets with 6 cookies on each and set the timer for 5 minutes. Each tray was rotated and switched racks-top to bottom and vice versa. 5 more minutes and I think I got just one step closer…the cookies got puffy and didn’t flatten (like the first ones) and the bottoms were nice and crispy-see photos.
Maybe 3rd time’s the charm? Lets see what happens next Sunday!
Check out my fave daily addiction: Comics from Natalie Dee (“Where Peanut Butter Comes From”)
i love both peanut butter and cheeze as the filling of my morning sandwhich.*;*