How do I substitute "natural" peanut butter in cookie recipes?

Question

We've starting using the store brand natural peanut butter that has nothing in it but peanuts (it's the kind you have to stir). How do I use that to make peanut butter cookies? Does the fact that the regular brands (Jiff and Peter Pan for example) have the added partially hydrogenated vegetable oil make a difference?

Answer 1

you can use it like any other peanut butter, you shouldn't have to change anything

Answer 2

No, we use natural peanut butter, too. It doesn't make a difference, really, unless you want to the cookies really creamy. They taste the same, though, and are much healthier using natural peanut butter. Just use natural peanut butter the same way you would use the regular kind. You shouldn't have to stir the natural kind, though, because it doesn't have oil.

Answer 3

no not really but if you're afraid that the cookies would come out bad I advise you to stir in 1/4 teaspoon or melted unsalted butter or oil(it doesn't really matter what oil but it's best to use peanut oil in this case) into the peanut butter. But nuts have natural oils so it shouldn't really matter.

Answer 4

quick and uncomplicated!!!!!!! Peanut Butter Cookies a million/2 cup Peanut Butter a million/2 cup Butter, softened a million cup packed basic Brown Sugar a million Egg 2 a million/4 cups Self-increasing Flour a million tsp. Vanilla Set oven to 350 stages. decrease up the butter in a bowl. upload sugar and cream them at the same time till fluffy. upload peanut butter, flour and egg; beat till the dough is mushy. Roll into balls and flatten with fork. Bake for 8-10 minutes, or till wanted doneness. Cool on cookie sheet for 2 to three minutes then bypass to cord rack. Cool and save in an hermetic field. I somewhat have even doubled the recipe for my hubby who loves those!

Answer 5

There should be no difference