![]() ![]() I also was a little short on peanut butter so I’m sure that is part of why I didn’t taste it too strong but anyone reading the comments just know this: They’re very good. They were wonderful and really hit the spot. These cookies were still fantastic on my plain old cheap aluminum baking dish. I used two measuring cups and my set of measuring spoons and a bowl and my hand mixer. Didn’t know to grease or ungrease since the pic shows parchment paper (which I didn’t have) and I accidentally spilled a little of the cocoa powder when adding it. Ingredients 225 grams smooth peanut butter 100 grams soft light brown sugar teaspoon bicarbonate of soda pinch of fine sea salt 1 large egg 1 teaspoon. Don’t have an oven with a temperature reding and definitely don’t have an ‘insulated baking sheet’. didn’t have shortening – used butter but added a touch of olive oil for fat content. 140 g soft light brown sugar 25 g cocoa powder tsp bicarbonate of soda 150 g crunchy peanut butter tsp vanilla extract 1 large egg lightly beaten (UK. And the complaints? omg lol I screwed this recipe up worse than anyone could. Ingredients 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour 1/2 cup (43g) unsweetened cocoa, Dutch-process or natural 1/2 teaspoon baking soda 1/. I absolutely don’t get anything less than a 5-star rating on this. Peanut Butter Oatmeal Chocolate Chip Cookies.I love a soft cookie and these have a great soft texture. After I put the dough on the cookie sheets, I put the pans in the freezer for about 15 minutes. They turned out perfectly! Super yummy! □ This cookie recipe was perfect! First peanut butter cookies I ever made! Love that cocoa was included to give them a kick of chocolate with the peanut butter. Follow the recipe as it is posted and you will not fail! I have made these cookies twice now in just one week’s time! So thankful I found it! I hope you love these as much as we do! What others are saying about these cookiesĪbsolutely phenomenal recipe! These cookies are wonderful and as a baker myself, the dough is the easiest cookie dough I have ever worked with. If you pack it into the measuring cup or scoop it out of the container using the measuring cup, it will be way more than the recipe intends, causing your dough to be too dry. Just like with flour, you have to be careful when measuring cocoa.I have used both regular shortening and butter flavored shortening, both with great results.You can substitute butter for the shortening, but the texture may be a little different.Remove cookies to Wire cooling racks to cool completely. Bake for 7 to 8 minutes, or until set and just beginning to brown.Flatten slightly in crisscross pattern with tines of fork. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |