Peanut butter cookie recipe using natural peanut butter?

read this:

http://bakingsheet.blogspot.com/2005/02/peanut-but...

http://www.google.ca/search?sourceid=navclient&aq=...

Baking With Natural Peanut Butter

1

The main difference in natural peanut butter is that there is no sugar added. Some have added peanut oil and others do not. In a cookie recipe the differences are negligable. Just use the amount that the recipe calls for and the cookies will work fine.

B

On the food network there was a chef/baker making your cookies, she said not to use natural peanut butter because there were no stabilizers and the cookies didn't turn out.

Simply replace the natural peanut butter for the amount of the peanut butter in the recipe. Nothing else needs to be done except maybe adding a tablespoon of oil. (Regular peanut butter has oil added to it)

funny you ask that, i just made some an hour ago..

this is what i did, i didn't follow any concrete recipe because i didn't exactly have one but they turned out well..

i used about 1.5 cups of peanut butter

1 cup sugar

2 teaspoon vanilla

a little bit of baking soda..VERY little.. and sprinkled a little on the dough before baking

a little bit of salt.

i basically mixed it all up, rolled it into balls and put it in the oven at 350 for about 20 minutes, i used the fork technique so there's "lines" on the top of the cookies..

i recommend putting the cookies in the fridge for about 10 minutes after baking...they will get hard, but when you bite into them they'll literally melt in your mouth.

YUM!

Just follow a regular peanut butter cookie recipe and substitute it with the natural kind. Add the flour last and in portions, and if the dough seems too runny, or like it's too thick then you can adjust it yourself.

Pancake recipe

Serve these pancakes with butter and syrup.

INGREDIENTS:

2 cups all-purpose flour, stirred or sifted before measuring

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg, slightly beaten

1 1/2 cups milk

2 tablespoons melted butter

PREPARATION:

Sift together flour, baking powder, and salt. In a separate bowl, combine egg and milk; add to flour mixture, stirring only until smooth. Blend in melted butter. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until brown on one side and around edge; turn and brown the other side. Recipe for pancakes serves 4.