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    You are in: Home / Community Forums / Breads & Baking / Help, used natural Peanut Butter for cookies. Dough not good
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    Help, used natural Peanut Butter for cookies. Dough not good

    Sun Mar 17, 2013 2:23 pm
    Semi-Experienced "Sous Chef" Poster
    I made Martha Stewarts PB cookie recipe out of her Cookies book. It only called for 1-1/4 C of flour to 1 cup of butter and 1 cup of PB. Of course egg, baking soda, vanilla...

    I used Trader Joes natural PB at room temp. The PB poured into my measuring cup like cake batter.

    Dough is super soft. So I chillled and then baked a few cookies and they are really dry and crumbly.

    Can I add more flour or what to fix this issue? I hate to throw away all those ingredients.

    Any help would be appreciated.

    PS, what's so frustrating about this is this is the 2nd time I've tried this recipe!! I totally forgot. icon_redface.gif
    Donna M.
    Sun Mar 17, 2013 5:52 pm
    Forum Host
    Sounds to me like adding more flour should do the trick. Before you add to the whole batch, though, try taking a very small test portion and add enough flour to make the dough workable. Bake a couple test cookies and see if it works for you. Then add more flour to the remainder of the dough if the test cookies turn out okay.
    Karyl Lee
    Sun Mar 17, 2013 10:29 pm
    Forum Host
    You're going to think I am nuts, and I might be mistaken--but I think you can also add or alternatively add a small amount of water. This will make the fat in the peanut butter seize.
    When I have natural peanut butter with a lot of oil on top, I take about a tablespoon, maybe 2 off the top for cooking with, and add the equal amount of filtered water and stir really well with a knife or fork. This will cause the peanut butter to firm and condense and it will not separate again. If you are intending to use the peanut butter mostly for cooking, I find it doesn't impair the flavor at all. However, if you like it best on toast, try a sample first before altering the whole jar.
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