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Flourless peanut butter cookies--not as straightforward as they seem

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So a friend of ours, firstofmany, gave me this recipe cause it was ‘easy’.

“One cup of PB, one cup of Sugar, an egg and chocolate chips (if you like them) bake at 325 until they start to firm up. I use parchment paper and start checking in about 12 minute.  Oh, i have used Sugar free, like organic natural stuff and i have used Skippy.  If you have vanilla you can put a little in, but the pb has such a strong flavor, i usually skip it.”

However that doesn’t seem to preclude me screwing it up-argh.  Out of 5 attempts, 2 have been awesome, and 3 have been awful.  Seems that all peanut butters are not created equal, and overcooking is not a happy accident, and half the sugar is my preference.  Also forgetting the eggs=disaster =P

My conclusion so far--Adams peanut butter is not nom, smooth mystery no name brand=awesome, and chocolate chips are never a mistake.  Oh btw, I use evaporated cane juice instead of white sugar cause then I can live in the land of justification with my sweet treats xD.
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On July 10th, 2010 12:58 am (UTC), laiat commented:
Oddly enough, my cousin made those last weekend. She said the recipe was Paula Deen, and I found it when I got home. I'm not a huge peanut butter fan, but they're cookies, and I could have them. Monster Cookies Of course, celiacs should be careful of oatmeal, and get a brand that doesn't have cross contamination.
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On July 10th, 2010 02:11 am (UTC), serenitynerd replied:
have you been able to eat oatmeal? i have been afraid to try...
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On July 26th, 2010 10:57 pm (UTC), ellieteecat commented:
PB and oatmeal
I've made one of the PB recipes. It's pretty good. But if you do a search on the Internet, there are several out there with a variety of measurements.

I've been able to eat oatmeal, but I was always lucky that way. Have you tried the Irish oatmeal?
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