I would try swapping out the hippie margerine stuff for what the recipe calls for first. I don't like most non-hippie peanut butter so I always use something without a lot of crap in it, and things seem to work okay.
And I know that different fats behave very differently during cooking. So that'd be what I tried first. :)
If hippie margarine stuff is solid at room temperature, that (+ overbeating possibly) is probably the difference. Solid fats like butter and margarine trap air bubbles and make things fluffy, where liquid fats make things dense and chewy. Probably having lots of little air bubbles (added by overbeating maybe, but the regular amount of b eating would do too) is contributing to the cookies being crumbly? It would make the crumbs come off easier.
I suggest olive oil. Mostly because that's what I use in damn near everything. I don't mind or notice the taste, and I always have it in my kitchen. Canola I very nearly never have, and therefore I don't use it. YAY for peanut butter cookies!!! I "have" to bake brownies later this week. Woe is me...
No, you really can't go wrong with peanutbutter cookies, no matter the texture. We had some yesterday at our staff meeting and I was saying that I gave up chocolate for Lent some years back and so just ate peanutbutter cookies instead.
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And I know that different fats behave very differently during cooking. So that'd be what I tried first. :)
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and bake MOAR PEANUT BUTTER COOKIES! Ahahahahah!
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YAY for peanut butter cookies!!!
I "have" to bake brownies later this week. Woe is me...
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We had some yesterday at our staff meeting and I was saying that I gave up chocolate for Lent some years back and so just ate peanutbutter cookies instead.
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