Crappy cookies.

So while my mom was here visiting this past weekend, she and N decided to make some cookies together, and asked for the peanut butter chocolate chip recipe, which I handed over. So it came as a great surprise to N when the cookies didn't look or taste quite the same, and confused my mom greatly when he stated " I like Mommy's cookies better." How could that be when they are the same cookies? She decided to check out the recipe again and discovered it was not the same cookie at all, but rather a cookie missing a ton of flour! My recipe called for 1 3/4 cups flour, and she had only added 3/4 cup flour.

The next day Aba went hunting with a buddy of his and I packed some of these "crappy cookies" for them. And it turns out some people actually like the "crappy cookies" better! I got a phone call asking how I managed to make the cookies crispy yet chewy at the same time! On the message hunting buddy's wife is laughing in the background. Apparently he had bought the premade -just-bake- nestle cookies at the store, and was very disappointed in the outcome. SO for any of you that want to make some "crappy cookies" of your own, follow my recipe, but omit 1 cup of flour and enjoy!

Peanut butter chocolate chip cookies

¾ cup creamy peanut butter
½ cup butter flavored Crisco
1 ¼ cup firmly packed brown sugar
3 TBSP milk
1 TBSP vanilla extract
1 egg
1 ¾ cup flour
¾ TSP salt
¾ TSP baking soda
1 cup chocolate chips


cream together peanut butter, Crisco, and brown sugar.
add in the milk and vanilla to creamed mixture.
add in the egg, baking soda, and salt.
slowly stir in flour ( sifted)
stir in chocolate chips by hand.
preheat oven to 375 degrees.
cook for 7-8 minutes till just set, and beginning to brown.


Adapted from Crisco’s Peanut butter cookies recipe