27
Sr.no
COOKIES
INGREDIENTS
METHOD
Cookware : Baking plate + Butter paper
70
Chocochip Cookies
110 grams- unsalted butter
( room temperature),
75 granulated white sugar,
80 gms firmly packed -light brown
sugar ,
1 large eggs ,
1 teaspoons pure vanilla extract
,
150gms maida,
½ teaspoon baking soda ,
½ teaspoon salt ,
140 gms semisweet chocolate
chips ,
100 grams-walnuts or pecans,
coarsely chopped (optional)
In the bowl , beat the butter until smooth and
creamy with a electric beater. Add the white
and brown sugars and beat until fluffy (about
2 minutes). Beat in eggs, one tbsp at a time,
making sure to beat well after each addition.
Add the vanilla and beat until incorporated.
Scrape down the sides of the bowl as
needed.
In a separate bowl, combine flour, baking
soda, and salt. Add the dry ingredients to the
egg mixture and beat until incorporated,
adding the chocolate chips and nuts (if using)
about half way through mixing. If you find the
dough very soft, cover and refrigerate until
firm (from 30 minutes to two hours).
For large cookies, use about a 2 tablespoon
ice cream scoop or with two spoons, drop
about 2 tablespoons of dough (35 grams)
onto the prepared baking sheets. Bake using
the menu . Cool completely on wire rack.
71
Peanut butter
Cookies
170 grams unsalted butter (room
temperature),105 grams light
brown sugar,100 grams-
granulated white sugar,1 large
egg,
1 teaspoon pure vanilla
extract,185 grams-peanut butter
(smooth or crunchy),260 grams-
all purpose flour,1/2 teaspoon
baking soda,
1/4 teaspoon salt,
1/2 cup chopped peanuts
Beat the butter with a electric mixer. Add the
peanut butter and sugars and beat until light
and fluffy (about 2 - 3 minutes). Add the egg
and vanilla extract and beat to combine. Beat
in the milk. In a separate bowl whisk together
the flour, baking soda, and salt. Add to the
peanut butter mixture and beat until
incorporated. Cover and chill the batter for
about an hour, or until firm enough to roll into
balls.
Roll the batter into 1 inch (2.54 cm) round
balls. Place the granulated white sugar in a
shallow bowl and roll each ball in the sugar.
Place on the prepared baking sheet, spacing
about 2 inches (5 cm) apart.
Bake the cookies by selecting the menu.
Cool completely on a wire rack.
72
Oatmeal Cookies
110 grams- walnuts or pecans,
toasted and chopped (optional),
170 grams unsalted butter ( room
temperature),
210 grams packed light brown
sugar,1 large egg,
1 teaspoon pure vanilla
extract,105 grams- Maida,1/2
teaspoon baking soda,
In the bowl ,beat the butter and sugar until
creamy and smooth (about 2 - 3 minutes).
Add the egg and vanilla extract and beat to
combine. In a separate bowl, whisk together
the flour, baking soda, salt, and ground
cinnamon. Add the flour mixture to the
creamed mixture and beat until incorporated.
Stir in the nuts, oats, and dried cranberries or
raisins.
Make small balls of batter and and space the
