I was thinking of baking up a batch peanut butter cookies. I only buy natural peanut butter these days.
The recipe I grew up with as a kid at home used soooo much sugar-both white and brown sugars.
So I have been looking around on the internet for a different recipe. Do you have one that bakes up well and you like it?
Thanks
I found a Snoopy cookie haha
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Cute cookie!
ReplyDeleteI thought he was cute too and on fall leaves
DeleteI have had luck just decreasing the sugar in conventional recipes by at least a quarter. King Arthur Baking Company has nice post on reducing sweetness in different kinds of cookies---https://www.kingarthurbaking.com/blog/2017/03/15/reduce-sugar-in-cookies-and-bars
ReplyDeleteThank you Kathy- and I love King Arthur baking tips too will check it out
DeleteHey Kathy. What kinda peanut butter cookie do you like best, crunchy or soft? I'm working on peanut butter cookies for hubby and happy to give you the formula when I'm done.
ReplyDeleteAwesome thanks probably soft but will check out your crunchy too
DeleteI'm working on a crunchy one for Tim but ... will keep you in mind for a softer version. Most of my bakes are lower sugar. Where many out there are 100% sugar. We bow to the flour. So say the flour is 100g many modern recipes will use 100g of sugar. For me, that's too much. Or say someone uses a cup of flour and then a cup of sugar. Just too much for me. Anyway, I will add you to my notes, Kathy.
DeleteAlso ...have you tried just reducing the sugar? Volume wise things will change but even if you half the sugar, depending on the formula it should work. And using an organic sprouted spelt also cuts the sweet taste. Where when using a plain flour that can let the sugar through more. Also, I use maple and herbal stevia NOT baker's stevia. The herbal extract is what I'll use or, home grown crushed leaves. Though I've not grown it for a few summers now.
DeleteHi I made a batch of cookies yesterday-and that's what I did halved the brown sugar-fair trade, and just a quarter cup of white sugar-turned out pretty good
DeleteExcellent. Sounds like you're good to go then. Mine don't have brown or white sugar. I'm a local maple syrup girl when it comes to baking and sometimes, stevia extract. NOT the crappy stevia blends sold at regular stores. That's garbage.
DeleteHope you get a recipe that will work for you, Kathy. I have made peanut butter cookies only a few times and followed a recipe which used sugar.
ReplyDeleteThe recipe I grew up with-has lots of sugar both white and brown sugar-too sweet now
DeleteMy recipe also has sugars. Sorry I am no help. The snoopy cookie looked cute. Janice
ReplyDeleteGood morning, yes I think he original recipes used lots of sugar
DeleteYour post made me think of my childhood. I have not had peanut butter cookies in decades. I am now picturing my mom's cookie balls flattened with a fork.
ReplyDeleteAwesome-these cookies are a childhood memory for me too-so I went back to the original recipe my Mom used and just used a little less sugar
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