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Jun 18, 2008 07:43 PM

Peanut Butter Cookies question-- cook time

I am going through my grandmother's old notebooks and recipe cards and I found a recipe for peanut butter cookies that I'd like to try to make. Trouble is, my grandma (as they tend to be) was a much better, far more intuitive cook than I am.

Anyway, the cookie recipe says, when it comes to cook temperature and time, "Bake in a quick oven." I'd like to try the recipe out, but I'm wondering about that direction. Obviously trial and error is the only way, but I was hoping somebody around here could maybe give me an idea of where to begin.

It is quite possible the recipe was copied from somewhere--even the back of the peanut butter jar-- but I'm not sure. It DOES have flour, as well as both white and brown sugar, and some baking soda. (I don't know if I should reproduce the entire recipe in case it is copyrighted by somebody.)

Any ideas? I was going to give it a go at 350 for 10-12 minutes, but "quick" is throwing me off here. If this is the recipe I am thinking it was, my grandma's peanut butter cookies were always pretty crisp.

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  1. My recipe that calls for both sugars and makes crispy cookies is baked at 375 for 8-10 minutes. I personally would go higher heat shorter time for crispy.

    The type of fatyou use will also help determine the crispiness. Butter provides crispier, and shortening provides softer, chewier. Also melting the butter first versus just whipping room temp butter with sugar will also make them crispier.

    [[However this recipe calls for your proposed parameters ]]

    1. I have similar recipes from my Swedish gramma and also from her Lutheran church cookbooks. Anyway, I interpret the "quick" oven to be about 400 degrees and I would keep an eye on them after 5 minutes. I love handed-down recipes and hope you have fun/sucess with yours.