[[ A fine chef herself, Amanda Gross submitted the following review. Thanks, Amanda! ]]
12. Whole Wheat Peanut Butter Cookies, pg. 289
When I heard that my baby brother (turned large, adult male) was coming to visit this weekend, I knew I'd need something yummy and caloric to hold him over between meals. My favorite cookie recipe is a slight adaptation of Whole Wheat Peanut-Butter Cookies (pg. 289). I've made this recipe several times and had to alter it from the beginning.
First off, Ms. Beachy is out of her mind to claim that this recipe yields 5 dozen. When I make them, I get just over 2 dozen of modest, mom-sized cookies (equal to one dozen large, brother-sized cookies).
If you follow the recipe directly, you will find that the result is too dry to form into cookies. I double the water at least. Depending on the creaminess of your PB , you might require more.
And who wants to eat a whole wheat cookie with out chocolate chips? I like to add two generous handfuls of chocolate chips along with a 1/3 cup of walnuts or pecans. For extra yummy cookies, use brown sugar and substitute 1/2 cup oats for 1/2 cup of the flour.
And be careful not to burn them. Place on upper racks and check frequently. The bottom of these cookies get dark fast.
Bake and enjoy.