12 Servings
peanut butter american
easy yummy gluten free peanut butter soft cookie american
1 cup nut butter
1 cup ar
1
Preheat oven to 350. Mix ingredients. Spray pan with cooking spray. Drop spoonfuls on pan. Cook for 8-10 minutes. As cookies cool, they harden.
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Showing posts with label COOKIES. Show all posts
Showing posts with label COOKIES. Show all posts
Boiled Cookies (Globbies)
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12 Servings
Rolled Oats Canadian
cocoa powder oatmeal healthy chocolate Coconut low-fat
2 cups ar
0.5 cup k
0.25 cup ter
0.25 cup oa
3 cups Rolled s
2 tsp illa
Optional: 1/2 cup onut
Mix sugar, milk, butter and cocoa in saucepan and boil for 1 1/2 minutes (start timing as soon as mixture begins to bubble.) Remove from heat. Add vanilla and rolled oats. Drop by spoonful on waxed paper. Cool
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12 Servings
Rolled Oats Canadian
cocoa powder oatmeal healthy chocolate Coconut low-fat
2 cups ar
0.5 cup k
0.25 cup ter
0.25 cup oa
3 cups Rolled s
2 tsp illa
Optional: 1/2 cup onut
Mix sugar, milk, butter and cocoa in saucepan and boil for 1 1/2 minutes (start timing as soon as mixture begins to bubble.) Remove from heat. Add vanilla and rolled oats. Drop by spoonful on waxed paper. Cool
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Oatmeal Raisin Cookies
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3 Dozen
Oats American
Cookies Desserts Oatmeal Bake Kid Friendly Gifts American Oats Snack Summer Sweet
1 1/4 cups ter
3/4 cup wn sugar
1/2 cup ar
1
1 teaspoon illa
1 1/2 cups All purpose ur
1 teaspoon ing soda
1 teaspoon t
1 teaspoon namon
1/4 teaspoon meg
3 cups s quick or old-fashioned
1 cup sins
Preheat oven to 375 degrees. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies. Cool 1 minute on cookie sheet. Remove to wire rack. Store tightly covered.
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3 Dozen
Oats American
Cookies Desserts Oatmeal Bake Kid Friendly Gifts American Oats Snack Summer Sweet
1 1/4 cups ter
3/4 cup wn sugar
1/2 cup ar
1
1 teaspoon illa
1 1/2 cups All purpose ur
1 teaspoon ing soda
1 teaspoon t
1 teaspoon namon
1/4 teaspoon meg
3 cups s quick or old-fashioned
1 cup sins
Preheat oven to 375 degrees. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies. Cool 1 minute on cookie sheet. Remove to wire rack. Store tightly covered.
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Cocnut Butterscotch Cookies
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48 Servings
coconut dessert
coconut butterscotch chips sugar cookies chipers Sweet dessert Fall
1 1/3 cups ur
1/2 teaspoon ing powder
1/2 teaspoon ing soda
1/2 teaspoon t
1/2 cup unsalted ter at room temp.
1/2 cup granulated ar
1/2 cup light wn sugar firmly packed.
1 large
1/2 teaspoon illa extract
1 3/4 cups onut
1 1/2 cups terscotch chips
Preheat the oven to 325*. Line two baking sheets with parchment paper. Sift the first 4 ingredients together in a medium bowl, set aside. In a large bowl, cream the butter until fluffy and pale yellow. Add the sugars and continue to beat for 2 minutes. Add the egg and vanilla. Beat on low speed until well blended, scraping the sides of the bowl as needed. Add the flour mixture to the butter mixture and mix on low speen just until blended. Add the coconut and butterscotch chips, mixing or stirring just until blended. Drop by rounded tablespoons onto prepared sheets, about 2 inches apart. Bake the cookies until golden brown around the edges, about 12 minutes. Cool and enjoy!
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48 Servings
coconut dessert
coconut butterscotch chips sugar cookies chipers Sweet dessert Fall
1 1/3 cups ur
1/2 teaspoon ing powder
1/2 teaspoon ing soda
1/2 teaspoon t
1/2 cup unsalted ter at room temp.
1/2 cup granulated ar
1/2 cup light wn sugar firmly packed.
1 large
1/2 teaspoon illa extract
1 3/4 cups onut
1 1/2 cups terscotch chips
Preheat the oven to 325*. Line two baking sheets with parchment paper. Sift the first 4 ingredients together in a medium bowl, set aside. In a large bowl, cream the butter until fluffy and pale yellow. Add the sugars and continue to beat for 2 minutes. Add the egg and vanilla. Beat on low speed until well blended, scraping the sides of the bowl as needed. Add the flour mixture to the butter mixture and mix on low speen just until blended. Add the coconut and butterscotch chips, mixing or stirring just until blended. Drop by rounded tablespoons onto prepared sheets, about 2 inches apart. Bake the cookies until golden brown around the edges, about 12 minutes. Cool and enjoy!
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Classic Ranger Cookies
These tasty cookies contain rolled oats, dried fruit and coconut. What a classic cookie.
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Everything Good Cookies
Raisins, chopped nuts, rolled oats and toasted wheat germ make up everything good in these cookies.
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Peanut Butter Cookies
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1 Servings
Cookies Uncategorized
Biscuits Butter Cookies Dessert Winter Sweet
1/2 c d
1/2 c ter
1 c ar
1 c wn sugar
1 c nut butter
2 s; beaten
3 c ur
1 ts ing soda
1/2 ts t
1 ts illa
Cream sugar and fat. Add peanut butter, mix well. Add eggs, dry ingredients sifted together, flavouring. Mix well, shape into balls. Place two inches apart on cookie sheet. Press two ways with fork to flatten and mark. Bake in moderate oven 375 F. until delicately browned. Source: Mrs. W. C. Ewing, McDonald Grange, Hardin County, OH Recipe by Cathy Luchettis Hot Flash Cookbook Posted to MM-Recipes Digest by "Wayne T. Jones" and lt;waynej and at;mail.austasia.net and gt; on Jun 2, 1998
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1 Servings
Cookies Uncategorized
Biscuits Butter Cookies Dessert Winter Sweet
1/2 c d
1/2 c ter
1 c ar
1 c wn sugar
1 c nut butter
2 s; beaten
3 c ur
1 ts ing soda
1/2 ts t
1 ts illa
Cream sugar and fat. Add peanut butter, mix well. Add eggs, dry ingredients sifted together, flavouring. Mix well, shape into balls. Place two inches apart on cookie sheet. Press two ways with fork to flatten and mark. Bake in moderate oven 375 F. until delicately browned. Source: Mrs. W. C. Ewing, McDonald Grange, Hardin County, OH Recipe by Cathy Luchettis Hot Flash Cookbook Posted to MM-Recipes Digest by "Wayne T. Jones" and lt;waynej and at;mail.austasia.net and gt; on Jun 2, 1998
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Oatmeal Cookies
6 Servings
Oats Southern
Cookie mix Cookies flour walnuts Cookies and Cakes For Every Occassion Bake Oats Southern
2 cups ar
1 stick garine
4 tabs oa
1 teas. illa
1/2 cup k
1/2 cup nut butter
3 cups 1 minute oatmeal
1/2 cup nuts
Combine sugar, margarine, cocoa, and milk in a heavy saucepan. Bring to a boil over medium heat. Cook for about 2 minutes. Add peanut butter, vanilla and oats and stir till mixture dissolves. Drop by spoonfuls on to wax paper.
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Oats Southern
Cookie mix Cookies flour walnuts Cookies and Cakes For Every Occassion Bake Oats Southern
2 cups ar
1 stick garine
4 tabs oa
1 teas. illa
1/2 cup k
1/2 cup nut butter
3 cups 1 minute oatmeal
1/2 cup nuts
Combine sugar, margarine, cocoa, and milk in a heavy saucepan. Bring to a boil over medium heat. Cook for about 2 minutes. Add peanut butter, vanilla and oats and stir till mixture dissolves. Drop by spoonfuls on to wax paper.
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Applesauce Cookies
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24 Servings
Applesauce American
Desserts Snacks Liked Scrapbooking Bake Fall Winter
1 cup lesauce (unsweetened best)
1 teaspoon ing soda
1/2 cup rtening
2 large s
0.5 teaspoon namon
0.5 teaspoon Ground ves
0.5 teaspoon meg
0.5 teaspoon t
2 cups -purpose flour
1 cup ar
1 cup Chopped nuts optional
12 ounce isweet chocolate chips (1 package)
Need 3 bowls! Largest for Sugar and shortening, Middle for flour and spices AND Smallest for Applesauce and baking soda Blend applesauce and baking soda together; set aside. In a second bowl, combine shortening, sugar and eggs; set aside. Blend together flour, cinnamon, cloves, nutmeg and salt in a large mixing bowl; blend in shortening mixture wiht flour mixture. Add applesauce mixture; stir in nuts and chocolate chips. Drop by teaspoon onto ungreased baking sheets; bake at 350F for 10 to 12 minutes. Makes 2 to 3 dozen cookies. Works well with splenda, too. Making it safe for diabetics. Just don't include the chocolate chips. May want to make the drops a bit smaller, too! Tend to bubble up a lot more without the chocolate chips.
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24 Servings
Applesauce American
Desserts Snacks Liked Scrapbooking Bake Fall Winter
1 cup lesauce (unsweetened best)
1 teaspoon ing soda
1/2 cup rtening
2 large s
0.5 teaspoon namon
0.5 teaspoon Ground ves
0.5 teaspoon meg
0.5 teaspoon t
2 cups -purpose flour
1 cup ar
1 cup Chopped nuts optional
12 ounce isweet chocolate chips (1 package)
Need 3 bowls! Largest for Sugar and shortening, Middle for flour and spices AND Smallest for Applesauce and baking soda Blend applesauce and baking soda together; set aside. In a second bowl, combine shortening, sugar and eggs; set aside. Blend together flour, cinnamon, cloves, nutmeg and salt in a large mixing bowl; blend in shortening mixture wiht flour mixture. Add applesauce mixture; stir in nuts and chocolate chips. Drop by teaspoon onto ungreased baking sheets; bake at 350F for 10 to 12 minutes. Makes 2 to 3 dozen cookies. Works well with splenda, too. Making it safe for diabetics. Just don't include the chocolate chips. May want to make the drops a bit smaller, too! Tend to bubble up a lot more without the chocolate chips.
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Oatmeal Raisin Cookies
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3 Dozen
Oats American
Cookies Desserts Oatmeal Bake Kid Friendly Gifts American Oats Snack Summer Sweet
1 1/4 cups ter
3/4 cup wn sugar
1/2 cup ar
1
1 teaspoon illa
1 1/2 cups All purpose ur
1 teaspoon ing soda
1 teaspoon t
1 teaspoon namon
1/4 teaspoon meg
3 cups s quick or old-fashioned
1 cup sins
Preheat oven to 375 degrees. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies. Cool 1 minute on cookie sheet. Remove to wire rack. Store tightly covered.
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3 Dozen
Oats American
Cookies Desserts Oatmeal Bake Kid Friendly Gifts American Oats Snack Summer Sweet
1 1/4 cups ter
3/4 cup wn sugar
1/2 cup ar
1
1 teaspoon illa
1 1/2 cups All purpose ur
1 teaspoon ing soda
1 teaspoon t
1 teaspoon namon
1/4 teaspoon meg
3 cups s quick or old-fashioned
1 cup sins
Preheat oven to 375 degrees. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies. Cool 1 minute on cookie sheet. Remove to wire rack. Store tightly covered.
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Masa Spritz Cookies
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72 Servings
cookies American
cookies American
1/2 cup unsalted ter (1 stick) at room temperature
1 cup dered sugar
4 large yolks
4 teaspoons on zest (zest of 2 lemons)
1 cup cake ur
1 cup a harina
Preheat oven to 475 degrees (yes, really). Beat butter until smooth, light and pale. Sift sugar over butter and beat until completely incorporated. Beat in egg yolks one at a time, mixing well between each. Mix in lemon zest. Sift flour and cornmeal into batter and mix just until blended. Scoop batter into a cookie press and press out onto an unlined cookie sheet. Bake 1 sheet at a time, 4-5 minutes or until lightly browned, but still light buttery yellow. Watch carefully as it can quickly go from perfect to over browned.
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72 Servings
cookies American
cookies American
1/2 cup unsalted ter (1 stick) at room temperature
1 cup dered sugar
4 large yolks
4 teaspoons on zest (zest of 2 lemons)
1 cup cake ur
1 cup a harina
Preheat oven to 475 degrees (yes, really). Beat butter until smooth, light and pale. Sift sugar over butter and beat until completely incorporated. Beat in egg yolks one at a time, mixing well between each. Mix in lemon zest. Sift flour and cornmeal into batter and mix just until blended. Scoop batter into a cookie press and press out onto an unlined cookie sheet. Bake 1 sheet at a time, 4-5 minutes or until lightly browned, but still light buttery yellow. Watch carefully as it can quickly go from perfect to over browned.
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Confetti Sandwich Cookies
2 crisp chocolate cookies filled with sweet cream cheese and brightly colored specks of chocolate candy.
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Walnut Cookies
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7 Dozen
Walnut
Eastern European
Thanksgiving Easter Christmas Bake Sugar Shortening vanilla milk AP flour Salt walnuts nuts egg whites eggs Snacks Cookies Brunch Walnut Eastern European
Dough:
1 cup granulated ar
1 cup rtening
1 large
1 teaspoon pure illa extract
1 cup whole k
4 1/2 cups -purpose flour
4 teaspoons ing powder
1/2 teaspoon table t
Filling:
1 1/2 pounds nuts - chopped fine
4 oz. (1-stick) unsalted ter - melted
1 1/2 cups granulated ar
4 large whites - lightly beaten
Icing:
2 cups confectioners' ar
1 teaspoon pure illa extract
4 tablespoons whole k (approximately)
Place oven rack in center position and heat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. In the bowl of electric mixer or by hand, cream together the sugar and shortening. Add the egg and vanilla extract and beat until well combined. In a large bowl, whisk together the flour, baking powder, and salt. Add dry ingredients alternately with the milk to the shortening mixture, beginning and ending with the flour mixture, making sure all of the ingredients are well incorporated. The dough will be soft. Divide the dough into four even pieces, wrap each in plastic wrap, and refrigerate until ready to use. To make the filling, either process the nuts through a food processor until finely chopped (just a little larger than all-out ground), or chop by hand. The smaller the pieces, the better. Combine the chopped nuts with the sugar and then add in the melted butter. Mix well, making sure there are no large clumps. Add the egg whites and again, mix well. On a well-floured surface, roll out a piece of dough into a rectangle measuring about 6-inches by 18-inches. Spread 1/4 of the nut filling onto the dough, leaving a small border around the perimeter of the dough. Roll up as you would a jelly roll, with the short ends to the left and right of you, and seal the ends. Cut the roll into 1-inch pieces and place on the cookie sheet. Bake until the tops are just starting to turn light brown, about 15 to 20 minutes. Set on wire racks to cool completely. Repeat with the remaining pieces of dough and filling. Once the cookies are cooled, prepare the icing by mixing together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You'll want the icing to be thick enough to not be runny, but still easily spreadable. Ice the tops of the cookies and let set completely before storing in an airtight container. Makes about 7 dozen cookies.
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7 Dozen
Walnut
Eastern European
Thanksgiving Easter Christmas Bake Sugar Shortening vanilla milk AP flour Salt walnuts nuts egg whites eggs Snacks Cookies Brunch Walnut Eastern European
Dough:
1 cup granulated ar
1 cup rtening
1 large
1 teaspoon pure illa extract
1 cup whole k
4 1/2 cups -purpose flour
4 teaspoons ing powder
1/2 teaspoon table t
Filling:
1 1/2 pounds nuts - chopped fine
4 oz. (1-stick) unsalted ter - melted
1 1/2 cups granulated ar
4 large whites - lightly beaten
Icing:
2 cups confectioners' ar
1 teaspoon pure illa extract
4 tablespoons whole k (approximately)
Place oven rack in center position and heat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. In the bowl of electric mixer or by hand, cream together the sugar and shortening. Add the egg and vanilla extract and beat until well combined. In a large bowl, whisk together the flour, baking powder, and salt. Add dry ingredients alternately with the milk to the shortening mixture, beginning and ending with the flour mixture, making sure all of the ingredients are well incorporated. The dough will be soft. Divide the dough into four even pieces, wrap each in plastic wrap, and refrigerate until ready to use. To make the filling, either process the nuts through a food processor until finely chopped (just a little larger than all-out ground), or chop by hand. The smaller the pieces, the better. Combine the chopped nuts with the sugar and then add in the melted butter. Mix well, making sure there are no large clumps. Add the egg whites and again, mix well. On a well-floured surface, roll out a piece of dough into a rectangle measuring about 6-inches by 18-inches. Spread 1/4 of the nut filling onto the dough, leaving a small border around the perimeter of the dough. Roll up as you would a jelly roll, with the short ends to the left and right of you, and seal the ends. Cut the roll into 1-inch pieces and place on the cookie sheet. Bake until the tops are just starting to turn light brown, about 15 to 20 minutes. Set on wire racks to cool completely. Repeat with the remaining pieces of dough and filling. Once the cookies are cooled, prepare the icing by mixing together the powdered sugar, vanilla, and enough milk to achieve the desired consistency. You'll want the icing to be thick enough to not be runny, but still easily spreadable. Ice the tops of the cookies and let set completely before storing in an airtight container. Makes about 7 dozen cookies.
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Jeanette's Cutout Cookies
4 Dozen
Cookies
Uncategorized
Cookies Bake Christmas Easter Thanksgiving Uncategorized
2 cups ar
2 cups Butter tened
4 s well beaten
5 cups ur
2 teaspoon ing soda
4 teaspoon am of tartar
1 teaspoon t
1 teaspoon meg I only use 1/2 teaspoon
Cream butter and sugar. Add eggs and flour mixture. Let cool then divide into about 6 pieces and wrap in wax paper. Keep refrigerated. Roll and cut out. Sprinkle with colored sugar.
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Cookies
Uncategorized
Cookies Bake Christmas Easter Thanksgiving Uncategorized
2 cups ar
2 cups Butter tened
4 s well beaten
5 cups ur
2 teaspoon ing soda
4 teaspoon am of tartar
1 teaspoon t
1 teaspoon meg I only use 1/2 teaspoon
Cream butter and sugar. Add eggs and flour mixture. Let cool then divide into about 6 pieces and wrap in wax paper. Keep refrigerated. Roll and cut out. Sprinkle with colored sugar.
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Love Message Cookies
The best part of this is that you tailor the cookie messages, just like the ones on typical Valentine candy hearts, to your family or loved ones.
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Chewy Oatmeal-raisin Cookies
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20 Cookies
Oats
American
Kid Friendly Bake nuts oatmeal raisins easy Desserts Cookies American Oats cinnamon
1 1/2 sticks (6oz) unsalted butter; tened but still firm
3/4 cup light wn sugar; firmly packed
2/3 cup white ar
1 large
1 teaspoon illa extract
2 cups rolled s (I use Quaker Old Fashioned or Quick. Do NOT use instant.)
1 1/4 cup -purpose flour; sifted
3/4 teaspoon ing soda
3/4 teaspoon ing powder
1/4 teaspoon t
1 1/2 cups dark seedless sins (variations: currants or Raisinets)
1/2 cup nuts; chopped (optional)
Preheat oven to 375 degrees F. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in egg and vanilla extract; beat until well combined In a separate bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in raisins, currants or Raisinets (and optional walnuts). Drop the dough by heaped tablespoons onto ungreased baking sheets (or, parchment-lined baking sheet*), leaving at least a 2" gap between each mound. Bake for 12-15 minutes until edges are golden brown (Do not overbake these cookies...the edges should be brown but the rest of the cookie should still be very light in color). Cool on sheet for at least two minutes before transferring to a rack. *Note: Parchment paper is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks. Makes 16 to 20 large cookies.
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20 Cookies
Oats
American
Kid Friendly Bake nuts oatmeal raisins easy Desserts Cookies American Oats cinnamon
1 1/2 sticks (6oz) unsalted butter; tened but still firm
3/4 cup light wn sugar; firmly packed
2/3 cup white ar
1 large
1 teaspoon illa extract
2 cups rolled s (I use Quaker Old Fashioned or Quick. Do NOT use instant.)
1 1/4 cup -purpose flour; sifted
3/4 teaspoon ing soda
3/4 teaspoon ing powder
1/4 teaspoon t
1 1/2 cups dark seedless sins (variations: currants or Raisinets)
1/2 cup nuts; chopped (optional)
Preheat oven to 375 degrees F. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in egg and vanilla extract; beat until well combined In a separate bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in raisins, currants or Raisinets (and optional walnuts). Drop the dough by heaped tablespoons onto ungreased baking sheets (or, parchment-lined baking sheet*), leaving at least a 2" gap between each mound. Bake for 12-15 minutes until edges are golden brown (Do not overbake these cookies...the edges should be brown but the rest of the cookie should still be very light in color). Cool on sheet for at least two minutes before transferring to a rack. *Note: Parchment paper is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks. Makes 16 to 20 large cookies.
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Cookies: Elena's Cookies
This is a recipe I created with my 4 year old daughter with things we had on hand. The cookies are delicious and soft. She and my 17 month old son both loved them! You can use rice, oatmeal, or mixed infant cereal.
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Oatmeal Raisin Cookies
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3 Dozen
Oats
American
Cookies Desserts Oatmeal Bake Kid Friendly Gifts American Oats
1 1/4 cups ter
3/4 cup wn sugar
1/2 cup ar
1
1 teaspoon illa
1 1/2 cups All purpose ur
1 teaspoon ing soda
1 teaspoon t
1 teaspoon namon
1/4 teaspoon meg
3 cups s quick or old-fashioned
1 cup sins
Preheat oven to 375 degrees. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies. Cool 1 minute on cookie sheet. Remove to wire rack. Store tightly covered.
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3 Dozen
Oats
American
Cookies Desserts Oatmeal Bake Kid Friendly Gifts American Oats
1 1/4 cups ter
3/4 cup wn sugar
1/2 cup ar
1
1 teaspoon illa
1 1/2 cups All purpose ur
1 teaspoon ing soda
1 teaspoon t
1 teaspoon namon
1/4 teaspoon meg
3 cups s quick or old-fashioned
1 cup sins
Preheat oven to 375 degrees. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies. Cool 1 minute on cookie sheet. Remove to wire rack. Store tightly covered.
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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;
VIEW THE RECEIPT
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;
VIEW THE RECEIPT
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