Tuesday, September 7, 2010
TWD: Peanut Butter Crisscrosses
My favorite peanut butter cookie recipe is from the Joy of Cooking (1964). No other recipe has ever quite matched the flavor and texture of that cookie. Until this week.
Dorie's Peanut Butter Crisscrosses have supplanted my long-time recipe.
I only made half a recipe because I forgot to buy more peanut butter, and I had just half a cup. Even with half a recipe, I ended up with 42 cookies, the size of a normal, full-sized batch, and I ended up baking them for 12 minutes with no adverse effects on the color or texture.
My peanut butter of choice is Trader Joe's. It's natural and delicious and fairly priced, and it doesn't matter if it is smooth or crunchy. It's what I always have on hand. So that is what I used, contrary to the recipe instructions. I didn't add anything extra, either, to compensate for the adulterated kind of peanut butter. It didn't make any difference in how the cookies turned out, so in my humble opinion, it's ok to use the natural kind.
Instead of regular salted peanuts, I used honey roasted peanuts, which is what I had. Oh, I would so use those again! They added a wonderful flavor to the cookies.
I'm thinking of experimenting with chopped chocolate next time, or, perhaps a combination of peanuts and chocolate.
On my next trip to TJs, I will certainly stock up on peanut butter so I can make a full batch. The texture of the cookies is neither too soft nor too crisp, but nice and chewy. We also love the sugary coating on the outside. These are the kind of cookies where you say, oh, it won't hurt to eat one more. . . . .
Jasmine of Jasmine Cuisine chose this week's winning recipe, and that's where you will find the recipe, which I would highly recommend baking. I'm looking forward to reading comments from the other Tuesdays with Dorie bakers.