Step 5: Don't overcook your cookies

After 12 minutes the cookies will not look ready, but take them out anyway and put the whole pan out on the counter to cool. Do not touch them!

Oh, you'll want to touch them. You'll want to put one in your mouth right away, your tender tongue be damned, but don't do it. Really.

OK, so you did touch one and it seems fragile and undercooked. That's why you need to let them cool for 5 minutes before moving them to a rack or a plate.
MMMMMMMMMMMMMMMMMMMmmmmmmmmmmmm. 8 D <br> <br>I printed out this page as well as the other cookie pages.... <br> <br>I'm in Heaven with this recipe! TY for sharing. :)
I tried to make the cookies, but they came out as a bubbling, smooshed (and after they cooled, a flat) mess. What did I do wrong? I used foil on the cookie sheet, because our cookie sheet is old. Could that have affected it? Also for the wet ingredients, do we stir them or use a hand mixer? Any and all help is appreciated. I really wanted to make some of these cookies tonight.
Okay So like you use a hand mixer(electric Mixer) to mix the wet ingredients....if you are strong enough u can possibly do it by hand by i suggest using the mixer
the last time that happened to mei just added a tiny bit more flour(1/3 of a cup)usually that works. humidity and temperature have alot to do with how much flour will work in any given recipe...hope this might help<br>
The wet ingredients are blended, so a hand mixer is great there. I just use a wooden spoon to stir in the dry ingredients. As for the bubbling mess and the flatness, maybe the oven is too hot. Is it at 350?
Really looks delicious :-)<br><br>Now I want to try it out for myself, but there actually are two questions remaining:<br><br>1) Which kind of butter did you use? (Churned, sweet, cultured, light, ...)<br>2) Which kind of oven was used? (Gas, convection, upper/lower heat, ...)<br><br>Well - any help is appreciated ;-)<br><br>Daniel<br><br>PS: Thanks for this nice recipe :-D
Unsalted butter. Nothing fancy.<br /><br />I cook in a gas oven. Typically, I place the tray towards the top.<br /><br />Good luck!
I just finished baking these, super delicious!
How do you dish ot a cup of peanut butter? This may sound incredibly dumb but isn't it difficult to be accurate with peanut butter that sticks and clumps if you get my drift?
If you have a 2 cup measuring cup you fill it with 1 cup of water then put in peanut butter until the water gets to 2 cups. Then you have 1 cup water and 1 cup peanut butter so just drain the water and you're good to go.
Thank you very much :) Now I can go make these, YAY!
Great cookies :) 5/5
By the way, is that (finger)pose unintended? :)
This is an awesome ible! These cookies will make for the perfect b'day gift!
What a great excuse for me to finally go and buy some peanutbutter! I always visited those of my friends who had imported real american peanutbutter when I was a kid, yummy! But for some strange reason, I've never bought it myself.<br>Thank you, this recipe made me make a new item on my tomorrow's grocerylist: peanut butter!
I love Peanut Butter!
These are the first cookies I have ever made and they came out great. Thank you!
oh man. Dough tastes so good. Cookies are in the oven now!!! So excited!!!
My oven temperature went too high and the house filled up with smoke!!
It would have been nice to see the inclusion of chocolate chips in the ingredients since the recipe is titled &quot;Peanut Butter Chocolate Chip Cookies&quot;.....just an observation. Thanks
They were all gone in 2 days... OMGSOFREAKINDELICIOUS!!!
I've been using this cookie recipe for so long that it's favorited on my computer! They're so delicious and the recipe calls for very few ingredients. I <strong>LOVE </strong>these cookies!! Thank you so much for sharing this recipe!<strong> &lt;3</strong><br />
These chocolate chip peanut butter cookies are delicious, but mine flattened out like too much. Can you tell me why????
My guess would be that your oven was lying to you and that the temp was too low when you put the cookies in to bake.&nbsp; If the temp isn't high enough for a crust to set on the outside before the rising action of the baking powder/soda or yeast, (if making bread), is completed, then you will have bottomed-out baked goods.
you should try mixing the chocolate chips into the flour etc before adding it to the 'wet' ingredients<br /> this cuts down on a bit of extra mixing as well you end up with fewer stray chips at the end of portioning them
OK, these are, indeed, awesomely delicious.&nbsp; But - there's always a but with me - I'm still looking for the PERFECT&nbsp;cookie recipe, which - IMHO - would be Peanut Butter-Chocolate Chip- Oatmeal Cookies.&nbsp; I've found a pretty good peanut butter-oatmeal cookie, and I&nbsp;suppose I&nbsp;could just dump in some chips, but - if you happen to be in an inventing mood - you could probably develop the PERFECT&nbsp;recipe..&nbsp; Right?!?<br />
Mine aren't quite as pretty as your's are but they are still delicious. I didn't use insulated baking pan but I just used normal ones with silicone <a href="http://www.silpat.com/" rel="nofollow">www.silpat.com/</a> baking sheets. <br />
they would have been awesome, if my oven didn't suck balls.<br /> everything i bake comes out with the bottom burnt.<br /> of course now -after- i'm all out of ingredients i know what the problem is &gt;.&lt;<br /> stupid element comes on too much.<br />
DDDelicious cookies! very nice and easy way to do them too!<br /> Thanks!<br /> <br />
You forgot to include chocolate chips in the ingredients.
5/5 Stars, amazing (I found about 1 cup to be half of the bag of chocolate chips).<br />
&nbsp;I just made these DELICIOUS cookies. He isn't kidding when he says 12 minutes... I overcooked one batch.&nbsp;
looks good, can't wait to make em before I do... why is sugar in wet ingredients?
Well, brown sugar is a quasi dry ingredient. It does have some moisture in it... a very small bit of molasses I believe.
I would consider sugar to be a dry ingredient if you ask me. A wet ingredient such as milk or water, pours when you lift it up. Something particulate such as sand or SUGAR for example, most people consider that pouring when they pour sand out of a container, as it has the same "flowing movement" that a liquid would have. However, because sugar and sand, alike, are actually constructed from tiny particles of solid sugar blocks, or sand how it's actually fine pieces of particulate glass, it is actually falling from the container as individual objects at a microscopic level when you pour sand or sugar from a container, where as with a liquid there is actual molecular bonding occurring and when you move the liquid, that is what causes a liquid (water for example) to slosh around when you shake it, because the bonds those molecules have, push and pull the surrounds molecules to/away from each other, where-as a "dry ingredient" such as sugar, does not have that. That's my lesson for today.
I love your cookie so much! Yesterday, I baked them with my grandma and today I share it to my friends, they liked it! And I try making your cookie with raisins instead of chocolate chip and it tastes much delicious!
These look great, I can't wait to try them! The trouble is that I'm British and hence really don't have a clue about the American cups system (although I do possess some. odd that) When you pack the sugar into the cup, is it about cramming as much sugar as you can possibly possibly fit in the cup, or more a whimsical prodding motion with the sugar spoon? I just don't want to end up with too much or (gasp) too little sugar.... Thanks very much
Generally, I firmly pack the brown sugar in. It's about making sure there are no air pockets. No need to jump up and down on it though.<br/><br/>According to <a rel="nofollow" href="http://convert-to.com/brown-sugar.html">this site</a>, 1 cup is 200g.<br/>
Thanks very much and thanks too for the linky. I'll definitely be using it :)
WOAH! Just made for the second time. Delicious w/ withe choco-chips...yum!
Nice! I have second recipe I've been slacking on putting up. The next time I make it I'll post about them. I like the new ones even better.
Is there a place where we can reccommend contests?? <sub>cause i think we should have a sammich contest. mmm.</sub><br/>
a sandwich contest would be very good, or toast toppings :p
Another question. can we enter instructables made before the date a contest begins into that contest?
I can't really fathom a better cookie....
Just finished making and devouring these cookies. They are DELICIOUS! I'm going to be making these cookies a lot!
Hmm maybe someone can help me, i use an entire cup of honey instead of brown sugar and some extra flour but my cookies keep coming out more breadlike than like actual cookies...
One of the problems with using larger doses of honey or molasses is that you are adding extra liquid to the recipes, which creates steam in the heated dough. This will not let the sugar and butter caramelize properly to create a crisp structure in the cookie. Adding extra flour does not help.
addendum; I went and checked one of my professional cooking resources and... Molasses (honey) 1cup = 3/4 cup sugar plus 1/4 cup of liquid ( so reduce other liquids such as milk or water accordingly). Just to let you know.<br/>
hey great instructable...i made these but left out the chocolate chips......they came out pretty good but a tad too sweet......apart from that they were perfect!

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Bio: I like to make things for the internets. I also sell a pretty cool calendar at supamoto.co. You'll like it.
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