Cooking For Engineers

[es]

i'd like to know how to bake peanut butter cookies using creamy peanut butter that will come out with a harder, extremely crunchy texture - not a light, chewy or crispy one. i suspect that producing such a result would be partially due to the recipe and partially due to baking temperature as well as temperature of the dough before baking. does anyone have a recipe or words of wisdom? i've just bought crisco sticks to try, as i've used butter before and somehow the result is too delicate. again, i want hearty, crunchy cookies. i hope someone can help! thanks.

[Guest]

the easiest way to make the cookies crunchy without going into all kinds of complicated recipe changes is this: make the cookies thinner and bake them till they are a little browner. Not burnt, just browner. I promise they will be crunchy and a little chewy in the middle. Just perfect!

[Guest]

1 1/4 c oats
3/8 c Whole Wheat flour
1/4c white flour
1/8c wheat germ
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1 c name brand peanut butter
1/4 c sugar
1/4 c brown sugar
1/2 c mashed banana
1 egg white
1/2 tsp vanilla

Crunchy and very low fat

I invented this recipe and baked it as a bar cookie ina 9" cake pan (250 for ~25 min. I suspect individual cookies would turn out very crunchy. watch your baking time carefully.

[Don Galleto]

Try reducing the amount of shortening/fat/butter/oil.
Also, let them cool in the baking pan.