Love the addition of the pb chips! Glad you love this one as much as I do 🙂
]]>Hi Mary! I will have to look up black walnut extract, I haven’t heard of it before. So happy you are able to make these for him.
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I’m making these for a second time, but this time I’m using half chocolate half peanut butter chips. I’m very excited! Thanks for the great recipe! ]]>
We’ve been married for 40 years, and his mother is no longer able to make these for him, but I, too, have a baking addiction. We’ll keep him in cookies. ]]>
Hi Cyd! If you’re at high elevation you will need to make some adjustments to the recipe and it might take some experimentation on your part. I’ve never baked in high altitude, but here are some tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Here are some general guidelines if you’re at 3000ft:
• Increase the oven temperature by 15-25F

• Decrease baking time by 5-10mins.

• Decrease sugar by 1 Tbsp per cup

• Decrease baking powder by 1/8 tsp per cup

• Increase liquid by 1-2 Tbsp per cup

• Add 1 Tbsp of flour
If you’re higher up than 3000ft, you will need to increase/decrease the ingredients incrementally. Again, it will require some experimentation. There are some great resources for high altitude baking out there.
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I’m at high elevation and the 1 tbsp cookie size was way too small. They didn’t get bigger in the oven. I had to use an ice cream scoop instead. ]]>
Hi Deb! So glad it worked out and that you liked them 🙂
]]>Really good! When my mixture was ready to put on cookie sheets, two eggs on the counter stared at me.. All I could do was mix them into the batter. It worked, and the cookies were great. ]]>
Hi Nancy! I haven’t used them myself so I can’t say for sure but I suspect they would be fine. They may change the texture a bit though.
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