Monday - January 17, 2011
Keeping Away Winter’s Chill
This is an enhancement on the standard Mrs. Field’s chewy peanut butter cookie recipe. You still cook them low and slow, but this one has a stronger, deeper flavor. It also makes cookies which come out a bit thicker. Remember to dip the fork in water after pressing down each cookie. The extra tablespoon of flour and sugar compensates for the extra 1/4 cup of peanut butter. You could add a little more salt and perhaps an extra 1/8tsp of baking soda, but it isn’t really necessary. Try cooking them on parchment paper if you have it. I don’t, so I can’t say how that would change things. These cookies stay nice and chewy due to the fat in the butter, shortening, and the peanut butter.
Yum? Oh hella yeah.
2 1/4 cups all-purpose flour plus one rounded tablespoon
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 generous cups dark brown sugar, firmly packed
1 level cup white sugar plus one rounded tablespoon
1/3 cup molasses
3/4 cup salted butter, softened ( a stick and a half )
1/4 cup Crisco vegetable shortening
3 large eggs
1 1/4 cup creamy peanut butter
2 tsp. pure vanilla extract
Preheat oven to 300 °F.
In a medium bowl combine flour, soda and salt. Mix well with a wire whisk. Set aside.
In a large bowl blend sugars using an electric mixer set at medium speed.
Add molasses and butter and mix to form a grainy paste, scraping the sides of the bowl.
Add eggs, peanut butter and vanilla, and mix at medium speed until light and fluffy.
Add the flour mixture and mix at low speed until just mixed. DO NOT OVERMIX! Use a wooden spoon instead.
Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2-inches apart.
With a wet fork gently press a crisscross pattern on top of cookies. In order to keep dough from sticking to the fork as you proceed, dip the fork in water after each cookie is flattened.
Bake for 19-22 minutes until just brown at edges.
Makes 4 dozen. If you add 2 cups chocolate chips or nuts or raisins it will make 5-6 dozen, and cooking time will increase about 3 minutes per sheet. After making the first sheet as plain peanut butter cookies, I added 1c chocolate chips, 1c roughly chopped walnuts, and 1c of raisins. Worked fine. A non-stick cookie sheet is a good idea. Next batch I’ll try chopped 2c dry roast peanuts for a killer power peanut flavor.
Posted by Drew458
on 01/17/2011 at 11:08 PM
Filed Under: • Fine-Dining •
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