More Peanut Butter Cookies...

I definitely wasn't as much of a fan of these cookies as the other ones...these were just too brittle and hard to be classified as good PB cookies. To me, a good PB cookie is soft but a little crunchy from the tiny sugar crystals, and is chock-full of creamy peanut-buttery goodness. My sis described this texture as "suffocating" but I say PSHHH that's what peanut butter's supposed to be like! Well, I'm someone who eats a spoonful of PB in the morning with my banana, so I guess if you don't like PB and its natural texture too much then you won't really like these cookies. I don't know. All I know is that these are PB cookies that TASTE PB.

Oh. Wait a minute. I thought I was still talking about the cookies I posted about earlier today. Whoops!
These cookies here were alright, but rather dry for my taste. I also didn't have any crunchy PB on hand, so that may have made a big difference in the texture of the cookie. The PB I used was also organic and had no sugar added (only thing in there was peanuts!), so if you use some other brand the cookies will probably turn out sweeter.

Erm. I'm not sure which pictures are which...before or after baking?? These didn't really turn brown at all for me.

Peanut Butter Cookies From here

Ingredients:

1 cup white sugar
1 cup all-purpose flour
1 cup crunchy peanut butter
1 egg
½ cup uncooked oats1 tbsp vanilla extract
All you have to do is mix everything together and then spoon them on the cookie sheet. Bake at 350 degrees for 8-10 minutes.

Except...I decided to just squish the dough up into dense little balls. And I wanted to make them into peanut butter blossom-style cookies. But no one told me that you had to wait until AFTER the cookies were baked and hot to push a chocolate chip into them! So I did this before, when the dough was cold, and I was very puzzled as to why the cookies all crumbled into a big mess as soon as I pushed down on them. Fun stuff. Next time, I might do this with another recipe, preferable one that doesn't use oats since I think that made the dough even crumblier.