All American favorite cookie
January 5, 2010 § Leave a comment
First day of baking class was a breeze. Even though it was the same recipe, we all came out with different types of peanut butter cookies. Rather bizarre but I guess the work of a good pastry comes from the hand of a good baker. Most of the credits should go to the baker instead of the ingredients.
This batch of cookies calls for a creaming method. The method incorporates fat and sugar together until evenly mixed. Do not over mix like how I did and most of them came out really soft and spread too much. I managed to save them by freezing for a minute or two. It was a comfort to have cold cookies with warm spiced milk in the middle of the night.
6 oz Unsalted Butter
4 oz Granulated Sugar
4 oz Brown Sugar
6 oz Peanut butter, smooth or chunky ( I love chunky!)
2 oz Eggs
1 tsp Vanilla extract
1/2 lbs Pastry Flour
1/2 tsp Baking soda
Cream the sugar and butter together well. Add in peanut butter, mix evenly in low speed.
If you are using your hand, which is easy and works well for anger management, try to use a spatula.
Add in eggs gradually, stir and add and stir and add again. Add in dry mixture, fold gently.
Finally put in vanilla extract and salt, which i highly recommend. Just a pitch goes a long way. Drop the cookies on a baking tray. Bake in a preheated oven of 375F/190C for 10-15 minutes.