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Why add flour to cookies?

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I want to make peanut butter cookies and I trying to decide which recipe to follow. One recipe has flour and one does not. Are there any benefits for using the recipe with flour? Will they last longer? I plan to send the cookies overseas to soldiers in Iraq.

Thank you in advance for your comments.

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  1. Flour provides stability and structure that produces a bite to the cookie that I prefer. Without the flour, the only stabilizer you have for all the sugar and oil is whatever amount of egg you might add and, IMO, that's going to create a very thin and chewy (but it will probably melt in your mouth) cookie.

    1 Reply
    1. re: todao

      Thanks for the info!

    2. The flourless pb cookie recipe that I know (the one often discussed here on CH) makes a decent cookie, but I think the traditional flour one would provide more of a "taste of home" to soldiers overseas. Just my two cents, I am not sure how either would keep as I freeze most cookies the day I bake them.

      1 Reply
      1. re: julesrules

        Thank you! Good point re "taste of home." I will make the PB cookies with flour.

      2. traditional pb cookies have a long shelf life and are great for shipping. the flour gives them texture and allows more air between the butter and pb. without flour, they will be more like truffles.

        1. I sprinkle a bit of salt on the cookies when they come out of the oven. It adds to that sweet salty taste that makes them so yummy. I also add in some choc chips, HEAVEN

          1 Reply
          1. re: JEN10

            i just made a batch that i dipped halfway into melted semi-sweet. they look like a mini-version of black -and-white cookies and taste great. i also use salted peanut butter to punch up the flavor.