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Sounds like you had a discrepancy between moist and dry ingredients.
How much flour did you use, and what kind? White sugar AND brown sugar? Butter? Here's Betty Crocker's recipe (double, if desired) -- 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1/2 cup butter or margarine, softened 1 egg 1-1/4 cups Gold Medal® all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt * 1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm. * 2. Heat oven to 375ºF. * 3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar. * 4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack. (For chewier cookies, bake at 300°F for 15 minutes.) |
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What was your oven temp?
Here's a no-flour recipe from allrecipes.com -- * 2 cups peanut butter * 2 cups white sugar * 2 eggs * 2 teaspoons baking soda * 1 pinch salt * 1 teaspoon vanilla extract Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork. 3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. |
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WONDER-GIRL... Sorry I took so long to respond, as I was answering another question. I have made it before and they came out fine. Thank you. I will try this recipe. Perhaps because I was in a hurry I didn't let the cookies cool completely before I took them with me. I threw them straight into the first storage item (ziploc) I could find and ran out the door!
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