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AnonSpore posted:So guys, when recipes say to not overwork the dough and barely mix etc, why is that? What happens if you mix the dough a lot?
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Feb 3, 2017 22:14
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| # ¿ Apr 25, 2024 18:45 |
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Dunno if we're still doing PB cookie recipes but this is the one I always use, and it's great. I eyeball chocolate chips when I want to add chocolate chips (and I usually do) ½ cup nonhydrogenated vegetable shortening ½ cup natural smooth peanut butter ¾ cup sugar 1 teaspoon pure vanilla extract 2 tablespoons light molasses (not blackstrap) [editor's note: I always use blackstrap] 1¼ cups flour 2 tablespoons cornstarch ½ teaspoon baking powder ½ teaspoon salt 1 to 2 tablespoons nondairy milk (optional) Preheat oven to 350°F. Lightly grease two cookie sheets. We prefer dark cookie sheets here to get the cookies browned and crispy. In a large mixing bowl, beat together the shortening, peanut butter, and sugar until light and fluffy. This can take up to 2 minutes with an electric mixer at medium speed or 4 minutes just using a fork. Mix in the vanilla and molasses. Add half the flour along with the cornstarch, baking powder, and salt and mix well. Add the remaining flour and mix. Use your hands at this point to really work the ingredients together. The dough should hold together when squeezed; if it does not, then add a tablespoon or two of nondairy milk until it does. Roll the dough into walnut-size balls, flattening them a bit with the palms of your hand. The dough may crack on the edges and that is fine. Place the dough balls on the cookie sheets. Flatten them further with the bottom of a coffee mug. Use the underside of fork tines to press cross hatches into the cookies, one horizontal and one vertical. Bake the cookies for 10 to 12 minutes, until the edges are very lightly browned. Remove the cookies from the oven and let them cool on the sheets for 10 minutes—any less and they might crumble. Use a thin, flexible spatula to transfer the cookies to wire racks to cool completely.
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Jun 8, 2017 19:23
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Suspect Bucket posted:What would be a good dairy and egg free cookie? Doesn't have to be vegan or paleo or whatever bullshit, I'd just like to bring in cookies to work and three co-workers are ovo-lacto free. Two for medical reasons, one's vegan but she's extremely cool and low-key about it and bends the rules for honey and other low impact animal products every once and again, and I just want to make something everyone can enjoy because my co-workers are all pretty darn cool. As far as I know, nuts are OK and beloved, so load that poo poo up.
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Nov 16, 2017 15:51
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Many brands of dark chocolate are vegan. You can Google it to find out.
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Nov 17, 2017 16:32
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I don't know if this is BALLS DILDO's recipe (this one makes flatter cookies in my experience) but this is the recipe I use and it's great.
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Jun 22, 2021 11:51
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| # ¿ Apr 25, 2024 18:45 |
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Chakan posted:1) what recipes do people like for pretty standard peanut butter cookies? Chakan posted:2) I’ve browned butter plenty of times, but never for a recipe that required creaming the butter and sugars, I guess you brown the butter then let it cool to room temp before mixing with sugar? Chakan posted:3) My oven is surly and untrustworthy, is there anything I should watch out for? I imagine peanut butter cookies aren’t that delicate, but y’know.
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Nov 17, 2022 12:53
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