What is your FAVORITE recipe, mine is chocolate overload cookies

What is your FAVORITE recipe, mine is chocolate overload cookies

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  #11  
Old 06-09-2018, 04:29 PM
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jebartle jebartle is offline
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Originally Posted by CFrance View Post
Are these cookies or in a pan? If pan, what size pan?

Bake on cookie sheet, 1 tablespoon batter.

I might get my act together yet, sorry for all the confusion, must have been on a chocolate HIGH, Yipsters

  #12  
Old 06-09-2018, 05:14 PM
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Originally Posted by jebartle View Post
Bake on cookie sheet, 1 tablespoon batter.

I might get my act together yet, sorry for all the confusion, must have been on a chocolate HIGH, Yipsters
I can totally relate.
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  #13  
Old 06-10-2018, 01:42 AM
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Default Salty Sweet Peanut Butter Sandies

These are addictive, and I got in trouble with our son for having a plateful on the counter when they were visiting. (Although the plate was emptied...) I only make half the recipe, but they freeze well.


    • 1 cup/228 grams/2 sticks unsalted butter, preferably cultured, softened at room temperature
    • 3/4 cup/150 grams granulated sugar
    • 3/4 cup (packed)/170 grams light brown sugar
    • 1 heaping teaspoon/6 grams kosher salt
    • 2 cups/510 grams unsweetened peanut butter, creamy or chunky
    • 2 eggs, at room temperature
    • 2 cups/250 grams all-purpose flour
    • Flaky sea salt and coarse sugar for sprinkling (or use kosher salt and granulated sugar)

Instructions

    1. Heat oven to 350 degrees and line 2 baking sheets with parchment paper or nonstick liners. In a mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour and mix just until well combined, with no white flour showing.
    2. Using a small cookie scoop (about 2 teaspoons capacity), scoop dough onto prepared pans. The tops will be rounded but craggy. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown.
    3. In a small bowl, mix 2 tablespoons sugar with 1 tablespoon salt. Sprinkle each cookie lightly with sugar-salt mixture, getting it into the crags and crannies. Bake 12 to 15 minutes, until cookies are set and golden-brown. Carefully lift or slide off baking sheets and cool on racks. Store in layers separated by parchment paper, in airtight containers.
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  #14  
Old 06-10-2018, 03:38 AM
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I just put 15 lbs back on and all I did was read your recipes.
  #15  
Old 06-10-2018, 03:49 AM
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jebartle jebartle is offline
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Quote:
Originally Posted by CFrance View Post
These are addictive, and I got in trouble with our son for having a plateful on the counter when they were visiting. (Although the plate was emptied...) I only make half the recipe, but they freeze well.


    • 1 cup/228 grams/2 sticks unsalted butter, preferably cultured, softened at room temperature
    • 3/4 cup/150 grams granulated sugar
    • 3/4 cup (packed)/170 grams light brown sugar
    • 1 heaping teaspoon/6 grams kosher salt
    • 2 cups/510 grams unsweetened peanut butter, creamy or chunky
    • 2 eggs, at room temperature
    • 2 cups/250 grams all-purpose flour
    • Flaky sea salt and coarse sugar for sprinkling (or use kosher salt and granulated sugar)

Instructions

    1. Heat oven to 350 degrees and line 2 baking sheets with parchment paper or nonstick liners. In a mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour and mix just until well combined, with no white flour showing.
    2. Using a small cookie scoop (about 2 teaspoons capacity), scoop dough onto prepared pans. The tops will be rounded but craggy. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown.
    3. In a small bowl, mix 2 tablespoons sugar with 1 tablespoon salt. Sprinkle each cookie lightly with sugar-salt mixture, getting it into the crags and crannies. Bake 12 to 15 minutes, until cookies are set and golden-brown. Carefully lift or slide off baking sheets and cool on racks. Store in layers separated by parchment paper, in airtight containers.
Yuuuum! Best to use my "no swallow, chew only diet" with this, ha!
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