{"id":1636,"date":"2013-09-15T14:16:20","date_gmt":"2013-09-15T21:16:20","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=1636"},"modified":"2013-10-24T11:59:30","modified_gmt":"2013-10-24T18:59:30","slug":"peanut-buttery-cookies-with-chocolate-covered-raisins","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=1636","title":{"rendered":"Peanut Buttery Cookies (with chocolate covered raisins!)"},"content":{"rendered":"

>\"IMG_9614\"<\/a>If you read last year’s blog about my preference for a crispy, sinful peanut butter cookie made with shortening (Traditional PB Cookie recipe<\/a>) you might remember that I wasn’t willing to compromise my ideal of the perfect peanut butter cookie for the sake of wholesome eating. Nope. And I still stand by my original recipe; it is just<\/em> what you need for a crispy cookie.<\/p>\n

BUT. I have a new love, and it is a buttery, tender, chocolate covered raisin-studded confection that is pretty darn good. You can ask my husband, who ate a dozen in five minutes. Seriously!<\/p>\n

I baked them for 12 minutes, and they were delicious, but just a wee bit fragile. I broke a few when I piled them in the cookie jar. I don’t know why I even bothered in the first place, though, since they just got hauled back out of there and mauled by The Man. The last batch was left in for an extra minute, and it made all the difference. So, since all ovens are different (and mine happens to be a piece of crap that I don’t trust at all) go for 12 minutes on your first sheet of cookies and see what you think.<\/p>\n

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Peanut Buttery Cookies<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes 4-5 dozen rich, tender cookies.<\/div>\n
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Ingredients<\/div>\n