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Old 05-14-2018, 09:45 PM   #11
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I like the recipe from Cooks Illustrated for peanut butter cookies. I use creamy Jif or Skippy and include a cup of freshly ground roasted peanuts in the mix. It's delicious and crunchy
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Old 05-14-2018, 10:45 PM   #12
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Originally Posted by GotGarlic View Post
I like the recipe from Cooks Illustrated for peanut butter cookies. I use creamy Jif or Skippy and include a cup of freshly ground roasted peanuts in the mix. It's delicious and crunchy
YUM! I love this idea. I think I need to make a batch of peanut butter cookies very soon.
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Old 05-15-2018, 12:07 AM   #13
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Originally Posted by Cooking Goddess View Post
Cheryl, I recently read that if you stir it well, then store it in the refrigerator, the oil doesn't separate and migrate back to the top. I haven't tried that, though. One of us is into the Smuckers jar once or twice a week; it seems to stay emulsified for us.
I do that and it only needs to be stirred once in a while, but a jar of peanut butter lasts a loooonnnnngggg time around here.
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Old 05-15-2018, 08:59 AM   #14
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I had a couple of free-fer-nuthin coupons for Planter's Nut-trition peanut spread and it made excellent cookies!

Planter's Nut-trition Cookies

Ingredients:
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 12oz jar of Planter's Nut-trition peanut spread
  • 2 teaspoons vanilla extract
  • cup (packed) brown sugar
  • cup granulated sugar
  • 2 large eggs

Instructions:

Preheat oven to 350F and line 2 large baking sheets with parchment paper.

Sift flour, baking powder and salt into medium bowl. In a large bowl, beat butter, peanut spread and vanilla until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients.

Roll heaping tablespoonsful of dough into balls and arrange 2 inches apart on prepared baking sheets. Using back of fork dipped in flour, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 14 minutes. Cool cookies on baking sheets 5 minutes then transfer to racks to cool completely (Yeah, good luck with that!).


NOTE: Bake peanut butter cookies of you wish, but today is National Chocolate Chip Day!
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