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Topic: My Peanutbutter Chocolate-chip Cookie Recipe  (Read 1343 times)
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Joined: 09-Aug-2006

This is Lenny, a ketchup bottle therapist.

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« on: May 06, 2008 11:53:24 AM »

So this is my peanutbutter chocolate-chip cookies, adapted, but improved, from the back of a Jiff jar, there super yummy. Everybody who has tried them really likes them, even if they aren't big cookie fans, or peanut butter fans.

Pre-heat oven to 375 degrees F
1 and 1/4 cups of dark brown sugar
1 and 3/4 cups of smooth peanut butter
1/2 cups of margarine, NOT BUTTER
3 tablespoons milk
2 tablespoons vanilla or imitation vanilla
1 egg
1 and 3/4 cups of flour
3/4 of a teaspoon of baking soda
1 whole bag of Ghirdeli (sp?) milk chocolate chips, this is important, these chips are bigger than other chips, USE MILK CHOCOLATE, this is aprox. 2 cups.

Combine margarine, peanutbutter milk and vanilla. Combine until everything is encorporated, but if there's some lumps of margarine, that fine.
Add and blend in the egg throughly.
Add the flour and baking soda and stir until combined.
Add chocolate chips and to get them evenly distributed through the dough.
To bake cookies roll the dough into balls aprox. the size of golfballs with at least a couple of chips. Place these balls about an inch apart. Bake for 9 minutes. Recipe yield about 3 dozen.
« Reply #1 on: May 06, 2008 01:04:31 PM »

Are these cookies the soft, or crunchy kind? Just curious... I like both! (Crunchy are better with milk, and chewy are better with coffee.)

"Cowards die many times before their deaths;
The valiant never taste of death but once."
-William Shakespeare, "Julius Caesar, Act II, Sc. 2, line 32."
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« Reply #2 on: May 06, 2008 06:10:05 PM »

soft and moist, but i like them with milk.
« Reply #3 on: May 06, 2008 07:18:55 PM »

Why no butter?

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« Reply #4 on: May 07, 2008 09:47:44 AM »

i just find that margarine bakes better, you're less likely to end up with puddle-rock cookies, plus it makes the mixture easier to mix if you don't have an electric mixer, like i do.
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« Reply #5 on: May 27, 2008 10:23:59 PM »

Butter vs Solid Vegetable Shortening

  • Butter yields a crisper, flatter cookie

    Solid Vegetable Shortening yields a more cake like cookie that is not real flat

    Both should be at room temperature when you cream it with the sugar

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« Reply #6 on: June 04, 2008 10:21:49 AM »

These sound so delicious!  And I'm a peanut butter/chocolate chip dork.   Grin


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