Cooking
Page 143 in the old book / page 177 in the new book
Another plain, but very good cookie. The twist here is that raw sugar is used, which contributes to the crunchy, crumbly texture of the cookies.
I used a natural style peanut butter again for these cookies. I made these once before and remember them having a firmer (not so crumbly) texture. Either I'm remembering wrong, or possibly the peanut butter I used made the difference. It was the same variety, it's just that it had been hanging around longer. If you've ever bought this type of peanut butter, you know that the oil separates out with time. You're supposed to stir it back in, but I always blot it with a paper towel or pour it off. I wind up with some very solid peanut butter (not exactly spreadable!), but I rationalize that it's healthier since it's lower in fat. Next time I'd be tempted to cut back on the butter a little to see what happens, that is unless I've got some old peanut butter hanging around!
Update - I just remembered the other difference. I was out of unsalted butter and used salted butter. Hmmm...
These cookies are a little difficult to slice - they tend to crumble on the bottom edge - but they can easily be mended with your fingers. In spite of these slicing woes, they always seem to bake up to near-perfect circles.
The panel was lukewarm on these cookies, but they did have their fans.
Suzanne: "Whole wheat must mean that the cookie is healthy and therefore we can have as many as we want. I also like anything with peanut butter in them and I like the crunchy texture. Even though the cookie was healthy, had peanut butter and was crunchy, it wasn’t anything special so I gave it a rating of 3. Rating- 3.0"
Denny: "My Aunt Josephine made the best PB cookies ever, so I'm not objective. Rating - 3.0"
Laura: "Tasty and crunchy and peanutty. A tad crumbly, but still delish. Rating - 3.5"
Terri: "Very tasty, especially if you like peanut butter. These remind me of a shortbread cookie with the peanut butter flavor. Rating - 3.0"
Overall rating by the panel - 3.1
Next week - Icebox Nut Cookies
Nutrition Facts
- Mondays With Maida - Charlie Brown's Peanut Cookies
Page 231 in the old book / page 255 in the new book One look at the list of ingredients and I knew this one was a contender for the "Top Ten" list: cinnamon, brown sugar, salted peanuts, peanut butter, and chocolate chips (not to mention two sticks of...
- Mondays With Maida - Chocolate And Peanut-butter Crescents
Page 216 in the old book / page 241 in the new book You might be thinking, "What's with the thumbprints, aren't these supposed to be crescents?" Yes, yes, that's true and as you can see, I did make some crescents, but the dough was painfully...
- Mondays With Maida - Chocolate Oatmeal Crispies
Page 214 in the old book / page 240 in the new book Light and crunchy with lots of texture from rolled oats and coconut and a deep dark chocolate flavor - can't complain about that! I expect these cookies would keep very well and despite the fact...
- Mondays With Maida - Oatmeal Icebox Cookies
Page 140 in the old book / page 175 in the new book I would classify these cookies as old-fashioned cookie jar cookies. They are sweet and crunchy with a generous helping of walnuts. Though they have an open, crunchy texture, they are quite sturdy and...
- Mondays With Maida - Pecan Festival Bars
Page 109 in the old book / page 148 in the new book These Pecan Festival Bars had a firm, crunchy texture that I liked very much, but I thought the taste was a little flat. A little additional salt or maybe even some cinnamon might have perked them up....
Cooking
Mondays with Maida - Whole Wheat Peanut Butter Cookies
Page 143 in the old book / page 177 in the new book
Another plain, but very good cookie. The twist here is that raw sugar is used, which contributes to the crunchy, crumbly texture of the cookies.
I used a natural style peanut butter again for these cookies. I made these once before and remember them having a firmer (not so crumbly) texture. Either I'm remembering wrong, or possibly the peanut butter I used made the difference. It was the same variety, it's just that it had been hanging around longer. If you've ever bought this type of peanut butter, you know that the oil separates out with time. You're supposed to stir it back in, but I always blot it with a paper towel or pour it off. I wind up with some very solid peanut butter (not exactly spreadable!), but I rationalize that it's healthier since it's lower in fat. Next time I'd be tempted to cut back on the butter a little to see what happens, that is unless I've got some old peanut butter hanging around!
Update - I just remembered the other difference. I was out of unsalted butter and used salted butter. Hmmm...
These cookies are a little difficult to slice - they tend to crumble on the bottom edge - but they can easily be mended with your fingers. In spite of these slicing woes, they always seem to bake up to near-perfect circles.
The panel was lukewarm on these cookies, but they did have their fans.
Suzanne: "Whole wheat must mean that the cookie is healthy and therefore we can have as many as we want. I also like anything with peanut butter in them and I like the crunchy texture. Even though the cookie was healthy, had peanut butter and was crunchy, it wasn’t anything special so I gave it a rating of 3. Rating- 3.0"
Denny: "My Aunt Josephine made the best PB cookies ever, so I'm not objective. Rating - 3.0"
Laura: "Tasty and crunchy and peanutty. A tad crumbly, but still delish. Rating - 3.5"
Terri: "Very tasty, especially if you like peanut butter. These remind me of a shortbread cookie with the peanut butter flavor. Rating - 3.0"
Overall rating by the panel - 3.1
Next week - Icebox Nut Cookies
Nutrition Facts
- Mondays With Maida - Charlie Brown's Peanut Cookies
Page 231 in the old book / page 255 in the new book One look at the list of ingredients and I knew this one was a contender for the "Top Ten" list: cinnamon, brown sugar, salted peanuts, peanut butter, and chocolate chips (not to mention two sticks of...
- Mondays With Maida - Chocolate And Peanut-butter Crescents
Page 216 in the old book / page 241 in the new book You might be thinking, "What's with the thumbprints, aren't these supposed to be crescents?" Yes, yes, that's true and as you can see, I did make some crescents, but the dough was painfully...
- Mondays With Maida - Chocolate Oatmeal Crispies
Page 214 in the old book / page 240 in the new book Light and crunchy with lots of texture from rolled oats and coconut and a deep dark chocolate flavor - can't complain about that! I expect these cookies would keep very well and despite the fact...
- Mondays With Maida - Oatmeal Icebox Cookies
Page 140 in the old book / page 175 in the new book I would classify these cookies as old-fashioned cookie jar cookies. They are sweet and crunchy with a generous helping of walnuts. Though they have an open, crunchy texture, they are quite sturdy and...
- Mondays With Maida - Pecan Festival Bars
Page 109 in the old book / page 148 in the new book These Pecan Festival Bars had a firm, crunchy texture that I liked very much, but I thought the taste was a little flat. A little additional salt or maybe even some cinnamon might have perked them up....