These cookies are fabulous! I substituted butter for the shortening and 2% milk for the buttermilk and they turned out perfectly.
This is a great cookie! I've never eaten, let alone made, peanut butter cookies before, but these are brilliant and easy to make. They taste peanut buttery, but light and unusually for eggless cookies there is no baking soda aftertaste! I used margarine instead of shortening, semi-skimmed milk + 1 tsp vinegar [for buttermilk] and only half the salt. I baked at 180C for 11mins in a fan oven and they came out chewy in the middle and crispy at the edges. I also froze half the mix to bake later as it made about 50 cookies. Next time I might try it with crunchy peanut butter. I'm going to add a photo so you can see how they came out.
Good cookies. I couldn't stop eating them. I did find that there was not enough flour in the recipe. Need at least a 1/2 cup more.
I was craving hot fresh peanut butter cookies but not having any eggs in the house meant I was about ready to give up on it. Then I found this recipe and I'm glad I did! Believe it or not it even scaled down to one cookie very successfully (I have a terrible obsession with eating enormous amounts of cookie dough so I have to limit myself). I did sub margarine for the shortening and omitted the salt as I never have shortening in the house. Crunchy on the outside soft on the inside delicious. I may use a bit more peanut butter next time though for that bit of extra flavour.
I too was out of eggs. My husband requested peanut butter cookies. With a great deal of skeptisism I made these cookies and to my delight and surprise...THEY ARE WONDERFUL!!! The best peanut butter cookies I've ever had! I made a double batch and will be bringing them to Thanksgiving dinner. My children and husband LOVE them. As do I. Oh...I added chocolate chips and half chunky almond butter half peanut butter. VERY good.
Like so many others I was low on eggs.:) But I wanted to bake cookies! I used cup margarine and cup apple sauce in place of the shortening I used cup white sugar instead of a whole cup and I used 2% milk instead of buttermilk. I got 5 dozen out of the batch and they needed 12-13 minutes in the oven. I think the lesser amount of sugar might have affected the texture of the dough (I prefer roll-and-flatten cookies to drop-and-flatten ones) but the cookies while not quite as beautiful came out tasting great. Thanks for sharing L.J.!
I was out of eggs didn't want to go to the store and REALLY wanted some peanut butter cookies. This recipe was perfect. I used butter instead of shortening and they turned out great. I also cut the recipe down to make about a dozen since I was only baking for 2 Thanks for sharing...I'll be using this more often.
Found it....the PERFECT cookie! The texture of these= out of this world! I have never had anything like it....SURE to please ANYONE Substituted butter for shortening
im allergic to eggs too! i luuv cookies so this was the purfect recipe! also if your low on eggs or have an egg alergy like me yougurt is an ahmazing substitute for eggs. ill definetley be making these again. thanks sooo much for putting this up:)
These cookies turned out really thin for me. I even tried adding more flour and refridgerating the dough. I really like a thick crumbly peanut butter cookie. I will keep looking for that perfect recipe!
