Peanut Butter Cookies

20 Servings
Peanut Butter
American
Cookies Quick Bake Peanut Butter American

Wet Ingredients
1/2 cup ter (1 stick)
1/2 cup nut butter (creamy or chunk)
1/2 cup White ar
1/2 cup wn sugar (1/2 c firmly packed or I do 2/3 c loosely scooped)
1 large
1 teaspoon illa
Dry Ingredients
1 1/4 cup ur
3/4 teaspoon ing soda
3/4 teaspoon ing powder
1/4 teaspoon t

375 oven These Peanut Butter Cookies are fast I make the batch and have them on the table in about 30 min. 1. slice stick of butter into small pieces so it will mix thoroughly. Add all wet ingredients together in mixing bowl or food processor. Blend until smooth but not till you heat up the butter and it is loose. [butters, sugars, vanilla, egg]. 2. prepare to sift dry ingredients together. I keep my flour sifter sitting in a small bowl in the cupboard that I use specifically for this purpose all the time. Put the flour in first, then the soda, powder and salt. Sift together. This makes sure the leavening agents are thoroughly combined and although it seems the mixer might do this just as well, it is a change to my cooking that has produced amazing results. 3. When the dry is combined, dump it into the wet in the mixer. Barely process/blend until it is mixed in. 4. Put 1/2 cup of brown sugar in the middle of the cookie pan you're going to use. Dump the cookie dough into this. I prefer thick non-shiny aluminum cookie sheets. Coat the outside of the dough with the brown sugar, which will make it easier to handle and gives a nice finish to the cookies. Shape the whole thing into a log down the middle of the pan. 5. Cut through the log in the center and then both of the pieces in half so you have four equal pieces. These are the dough for each row of cookies. Now cut each of these into five pieces. The idea is to make them relatively equal. Yes, they fall apart. Yes, they are not round. Its OK, when they cook they turn into normal looking cookies. If you cut them with a spatula they will look squished but they will turn into perfect-looking peanut butter cookies with that roughed-up top part that is kind of decorative. 6. working around the log until it is gone, place the pieces into their respective spots on the cookie sheet. 7. Bake in a pre-heated 375? F oven for 5-8 minutes. Check after 5 min. You want to take them out when they are barely brown on the outside but still soft-looking in the middle. This is the trickiest decision of the baking process and you?ll just have to get some experience to tell. One minute too long and they will be hard and crisp and flat. One minute too short and they will literally be not-quite-baked. 8. I place a piece of freezer paper, waxed side down, on my counter and then remove the cookies from the cooking sheet and let them cool on the freezer paper. It absorbs some of the hot grease from the cooking process and even if the cookies are almost too-soft to get them off the pan onto the counter, they cool and turn into perfect cookies. Oftentimes I use two spatulas to get them off the sheet. They look like they turn into one big cookie, but if you carefully lift them with the spatula, they release along the original cookie lines and become separate. Hope you enjoy this recipe as often as we do. Also, these cookies freeze beautifully. These tips are critical for perfect cookies and gt; and gt; and gt; What makes some cookies flat and crispy and others soft and chewy has a lot to do with the amount and temperature of key ingredients: Sugar: The moisture in sugar affects chewiness. The relative amount of white granulated sugar to brown sugar has a great effect on the baked cookie, as the brown sugar has a much higher moisture content (approximately 35% more moisture). Also, brown sugar contains invert sugar, which is all but absent in white granulated sugar. Invert sugar consists of glucose and fructose, two simple sugars. Invert sugar is especially hydroscopic, meaning that it absorbs water from wherever it can be found, the best source being the air. And invert sugar continues to absorb moisture even after the cookies have been baked, thus keeping them chewy as they cool. therefore, using more brown sugar will result in softer, chewier cookies, while using more white granulated sugar will result in cookies that are flatter and crisper overall. Butter and Eggs: The temperature of these key ingredients helps to control how much the dough spreads. Cool ingredients will keep your dough cooler, which results in the cookies spreading more slowly in the oven allowing the oven's heat to "set" the cookie while it is still thick and therefore producing a denser, chewier cookie. Warm dough spreads more quickly in the oven, which makes the cookies thinner and crisper. Also, keep this theory in mind if you have the habit of dropping cookies onto still-hot cookie sheets. If you don't want them spreading quickly, use cool sheets. Flour: A high proportion of butter to flour in the dough will also allow it to spread quickly. make sure you are your flour correctly. Adding more flour to a recipe to produce a thick chewy cookie won't work. Too much flour will make the cookie firm, dry and tough you need to control the amount and temperature of all key ingredents together and that includes the butter, eggs, sugar and flour. To insure that you are accurately using the amount of flour called for in the recipe, use a kitchen scale to weigh it or measure properly: use a dry measuring cup, not a pyrex cup meant to liquid measurements. Fluff the flour with a fork to avoid densely packed flour. then spoon the flour into the measuring cup and level it with a knife. Never scoop right from the bag or container as that will compact too much flour into the cup, and don't shale or tap the cup as you add the flour or this will pack the flour down as well. One last tip: Bake cookies on light colored cookie sheets dark cookie sheets will cause the cookies to brown too quickly and cook too fast. If all you have is dark cookie sheets, try baking your cookies on parchment paper lined cookie sheets. You'll be surprised at the difference it makes. Cookies also cook more evenly on cookie sheets that do not have side as the heat flows over the cookies more evenly. Cookies Tips are from and gt; and gt; and gt; sgrishka ~~lthttp://www.bigoven.com/~sgrishka and gt;


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