We all know that I am not a great baker. But, I’m learning! In my last lab for my Culinary Arts 1 class, I made peanut butter cookies. Why have I not done this before? The photo shown above is not of my cookies, but mine looked pretty darn similar. I forgot to press the dough with a fork before baking the cookies. This helps flatten the thick dough a bit, so that they don’t cook into dense, small, domes. Still, they tasted great.
12 oz. butter
8 oz. brown sugar
8 oz. sugar
1 tsp. salt
12 oz. peanut butter
4 oz. eggs
16 oz. flour
1 tsp. baking soda
- Cream together the butter, sugar and peanut butter until light and fluffy.
- Add eggs and beat until smooth.
- Sift together flour, salt and baking soda, and fold into the butter mixture by hand or very slowly with mixer.
- Drop dough on to parchment-lined baking sheet and press dough with a fork to partly flatten.
- Bake on parchment at 325F (convection) for 6-12 minutes. If using a non-convection oven, increase cooking time until a pick inserted into the center of cookies comes out dry.
Food Mingle Blog Alternatives and Substitutions:
- Variation: add 10 oz. chocolate chips to the dough, to make peanut butter-chocolate chip cookies.
- Roll dough balls into confectioners sugar to give the cookies a nice shine, before pressing with fork.
Yield: 48 cookies
Source: Culinary Arts 1: Fundamentals of Food Preparation – Lab Manual,” Monroe Community College, Department of Hospitality Management, Chef Gerald Brinkman, M.S.Ed., Assistant Professor and Michelle M. Bartell, M.A., R.D., CDN, Professor