Martha Vs Paula

Martha Stewart Vs Paula Deen.
Who has the better
Peanut Butter Cookie Recipe?

I'm always on the lookout for
good recipes,
even though I might already have
one on hand.
You never know.
There might be a better recipe out there.

SO,
when I saw this peanut butter cookie recipe
from
Martha Stewart,
I just had to try it.
Now,
I have a good peanut butter cookie recipe
from Paula Deen.
Her Magical Peanut Butter Cookies
are divine.
So simple to make.
Yet so delicious.
But I thought,
let's try Martha's.
Maybe hers is better.

Well,
I followed her recipe to a T.
No changes made.
Martha's Peanut Butter Crisps,
is very crispy and crunchy.
Whereas Paula's is chewy.
There are more ingredients in Martha's
cookies
whereas Paula's is so much simpler.
Taste wise,
Paula's is richer and a bit sweeter.


So who has the better recipe?
Hands down,
I think Paula Deen takes this one.
Not only is it simpler to make,
her Peanut Butter Cookies tasted SO MUCH BETTER.
It's rich and has so much
peanut butter flavor.
Yum.
Martha's cookies,
even though it's quite good,
is not good enough.
It became a bit hard after a day,
in an airtight container.
Paula's cookies retain their texture.

Not to mention,
when I made Paula's Magical Peanut Butter Cookies,
my kids devour them within 2 days.
With Martha's
it took about a week to finish.
So, there.
That's the verdict.

In case you are interested,
this is the recipe for Martha's
Peanut Butter Crisps.


Recipe taken from Martha Stewart Cookie Book.

1 cup all purpose Flour
1/4 teaspoon coarse salt
1/4 teaspoon baking soda
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 1/4 cups packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup salted whole peanuts

1. Preheat oven to 350F.
Stir together flour, salt and baking soda in a small bowl.

2. Put butter and brown sugar in the bowl of an electric mixer
fitted with the paddle attachment;
mix on medium speed until pale and fluffy, about 2 minutes.
Mix in egg and vanilla. Reduce speed to low.
Gradually add flour mixture; mix until combined. Stir in peanuts.

3. Drop 2 teaspoons of dough on baking sheets lined with parchment paper,
spacing about 3 inches apart.
Lightly flattened to 1 1/2 inch in diameter.
Bake cookies, rotating sheets halfway through,
until edges are just golden, about 13 minutes.
Let cool on sheets on wire racks.
Cookies can be stored in airtight containers in room temperature up
to 1 week.