Tuesday, September 25, 2007

peanut butter cookies for when you don't have eggs



So http://www.allrecipes.com/ is easily one of my fave sites ever to use. I think I've mentioned them before, they just have nearly anything you'd want to cook or bake in tons of variations. Tonight I wanted to make cookies but I had no eggs. So I went on a search for egg-less cookies. And peanut butter cookies are always wonderful, so I decided to try these. I also chose this recipe because people had reviewed that they scaled to down and it works just fine still. I was able to scale it down to make only 6 cookies. I like this cos then I don't have 2 dozen cookies sitting there wanting me to eat them.


I tend to write my recipes out very simply. I put c. for cups, t. (lowercase) for teaspoons, and T. (uppercase) for tablespoons. I find this saves me lots of time writing and saves room on my recipe cards. I'm also known to write b.s. or b.p. for baking soda and baking powder but I'll save that for some other time, lol. Lots of people have been confused when they look at my recipes, so I thought I'd share. Also for cookies I don't say mix blah blah with blah first... :P I learned a lot about cookie making at the Blue-Bird Acres Farm Market's bakery from all the wonderful ladies that worked there (sadly it's closed now). And the Cookie-Queen, Vicky always told me to just dump in all the ingredients and mix. Which is what I do. It works and I don't care what anyone says about that.

Without further blah blahs, here is my new found fave recipe:

Peanut Butter Cookies (without eggs)

1/4 c. shortening
1/4 c. peanut butter
1/4 c. white sugar
1/4 c. brown sugar
2 T. milk
1/2 c. + 2 t. flour
1/4 t. baking powder
1/2 t. baking soda
pinch of salt

bake @ 375 degrees F. about 10-12 minutes. Don't let them cook too long, if they've turned dark brown, chances are good they're already burnt.

Some notes on the recipe:
This last time I made it I was also out of white sugar, so I doubled the brown sugar and it still comes out wonderful. I also added some peanut butter-chocolate swirled chocolate chips which were yummies :D Just try to wait until they cool down a bit before taking them off the pan... I know it's hard. This last time I was very impatient and had put a foil liner in the pan when I made them. I picked up just the foil liner, with the cookies on top, and laid the whole thing in the freezer for like 2 mins, lol. They were actually still warm in the middle, but had cooled enough to pick them up. Enjoy!!!