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Joey's Peanut Butter Cookies
March 13, 2007

A lot of people love this recipe. Some do not. I think it is really good. You don't need to add any extra flour to the recipe. I will admit the batter is a bit more slack than a lot of people are used to. Use a 1-ounce metal cookie scooper and you will have no problem with the dough. Use a fork dipped in water to make the criss-cross design. I did refrigerate some of the dough after scooping it and I found that it is actually easier to get a more uniform, pretty criss-cross design if you do it straight from the bowl without chilling. The chilled dough did work okay, but it did crack on the sides and I had to push the sides together to make a uniform circle. Also, check you oven temperature. You cannot go by the time given. Everyone's oven is different. I baked mine at 350 degrees for 11 minutes and they were underdone and delicate/broke apart. But, I baked a second batch for 16 minutes and they are perfect. They don't fall apart and are still soft in the center and crisp on the edges with nice color. I bake professionally for an upscale private club and none of our recipes have time listed. You have to be able to tell when it's done by how it looks and feels. Baking can be tempermental. Mixing methods, ingredients, environment, humidity, and a whole host of other things affect your recipe. The same recipe can come out differently every time if you don't pay attention to things like the weather, brands, heavy footfalls, etc.

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