Peanut Butter Blossoms, the Great Mystery
I’ve now attempted this recipe 3 times.
The first time, the cookies were dry but didn’t crumble too bad when I pressed the kisses in. I wanted to improve this so one doesn’t feel like they need a whole glass of milk per cookie so I made 2 more attempts with some familial advice.
The first retry, I was suggested to use half brown sugar and half white. This resulted in about the same cookie maybe just a touch dryer.
The second retry, I was suggested to use all brown sugar and chill the dough for 45-60 minutes prior to balling and sugar coating and underbake by 2-3 minutes. This came out significantly dryer, such that pressing the kisses disintegrated the cookie in a significant percentage of the batch.
I am open to suggestions.
Things that might matter:
-Instead is shortening, we have Country Crock plant butter with olive oil. -Use 1% milk -Farm fresh eggs -Kroger brand all-purpose flour
I’ve now attempted this recipe 3 times.
The first time, the cookies were dry but didn’t crumble too bad when I pressed the kisses in. I wanted to improve this so one doesn’t feel like they need a whole glass of milk per cookie so I made 2 more attempts with some familial advice.
The first retry, I was suggested to use half brown sugar and half white. This resulted in about the same cookie maybe just a touch dryer.
The second retry, I was suggested to use all brown sugar and chill the dough for 45-60 minutes prior to balling and sugar coating and underbake by 2-3 minutes. This came out significantly dryer, such that pressing the kisses disintegrated the cookie in a significant percentage of the batch.
I am open to suggestions.
Things that might matter:
-Instead is shortening, we have Country Crock plant butter with olive oil. -Use 1% milk -Farm fresh eggs -Kroger brand all-purpose flour