A little cornstarch makes cookies chewy!

3 ingredient peanut butter cookies .. spill it :)

Oh gosh! It’s an old recipe but the only ones my hubby likes.
1cup peanut butter
1cup sugar
1lg. Egg
The basic recipe here is just great!


Now I change it up and add
1/4 tsp salt
Exchange half the sugar for packed brown sugar
1tsp. Vanilla
Sometimes I add 1tsp almond extract too, he likes those best.

I use a small ice cream scoop so they are uniform sizes and squash them down with a glass ( which has a design cut into the base) dipped in white sugar. 350* for 9min. But I prefer 10 min.

Enjoy!

thank you. making some up for dinner right now. :)

Ain't nobody want no chewy cookies

Thanks for the tip. I will give it a try.

Oh I see how it is... you’re a crispy ac, that’s all right by me. ;)

YUM!!!!

I make these same cookies (With the brown sugar I use a little bourbon instead of vanilla)

I also push a Hershey's kiss down into each when I bake them.

YUM

You are welcome!

Bourbon? Mmmm.. that sounds good!!!! Do you brown yours very much? My hubby likes them on the pale side. So I never brown them much. Was wondering if it made them hard?

I sign my karma too! Even the bad. ;)

I'll have cookies on the brain all night! Making some tomorrow :)

Five stars always for cookie threads!

No flour? If it’s just peanut butter and sugar how could they not be chewy?

Just a pinch of lard in your cookies can give them that extra kick, i've found

Awesome!!! :))

I think if you cook them longer they might be. I only do 8 min. Because that’s what he likes. I don’t eat them, they’re way too sweet for me. I’m a sugar/butter cookie type. But when I used the cornstarch they were chewy. Markedly different. ;)

Really? Or are you making a lard joke? It’s hard to tell sometimes. I actually have lard for making tamales. What is the extra kick?

A little cream of tartar makes them crispy. That is the added ingredientin Snickerdoodles.

aw bourbon or rum even now you mention it.

this is what I did working with what I had.. could not find the vanilla. Did half br sugar and half reg... a dash of salt. I got two dozen cookies. I pushed a pecan half down on 1 inch balls. :)

I baked for almost 15 minutes as it was in my little toaster oven, I did not want to use the big boy oven. too hot as well. just finished the last batches now!


thank you!

naw. My grandmother used to make the best killer pie crust with lard and 7 Up. no joke.

check: ad cornstarch and vanilla to groceries..

When baking any dessert items, you use pearl lard ie the fat from the kidneys which has less intense meat flavor.

You would not want standard regular lard. It would not taste right in most desserts.

Sometimes people experiment and hit on a combination that offers great contrast. For example sweet and salty has a large appeal and this shows up in French homemade caramels. It's like milk and chocolate. Something about the two tastes extra delicious.

Lard and fried chicken works exceptionally well and enhances the flavor.

Pearl lard and pastry or pie crust is that way. It creates a flakiness that is difficult to achieve.

It's implausible to make a good berry filling say blackberries for pie as it won't set as the pectin is nearly nonexistant. You need cornstarch to make it set.

For custard pudding, you just about have to "temper" the yolks and seperate the whites, or it ruins the custard. And you add cornstarch to get the right consistancy.

The same is true for fish breading for frying. Good breading uses baking powder, baking soda, salt, seasoning, and cornstarch. Otherwise the breading will crack and fall off. It's quite particular. You won't get microsurfacing and a whole piece of breading will slough off.

Old timers will use pearl and leaf lard interchangably. This recipe for biscuits uses leaf lard.
[link to www.thecrepesofwrath.com]

Very fussy European chefs are switching back to this kind of ard and even making their lard by hand from the fat around kidneys to make double sure they the very best quality. You have to be very patient at low temps to render it and not smoke it and ruin it.

[link to practicalselfreliance.com (secure)]
Perfect old fashioned doughnuts used leaf or pearl lard. There really is no substitution.

I love the kinds of threads where people share technical information just to be helpful.

I was just thinking what a treasure trove of precious information this thread was turning out to be for Fossy?

How much cream of tarter?
1/2 tsp?

My recipe calls for 1 tsp cream of tarter