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cookies.
bC 02
Peanut
butter
Cookies
Metal tray 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
In the bowl of your electric mixer (or
with a hand mixer), beat the butter.
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.
Makes about 4 dozen cookies.
bC 03
Oatmeal
Cookies
Metal tray
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,
1/2 teaspoon salt,
1/2 teaspoon ground
cinnamon,260 grams rolled
oats,
1 cup dried cranberries, or
raisins.
To toast nuts
: Place nuts on
In the bowl of your electric mixer (or
with a hand mixer), 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.
For large cookies, use 1/4 cup of batter
(or use an ice cream scoop) and space
the cookies about 2 inches (5 cm) apart
on the baking sheet. Then wet your
hand and flatten the cookies slightly
with your fingers so they are about 1/2
inch (1.25 cm) thick. Bake the by