lördag 28 mars 2015

Classic Peanut Butter Cookies

Classic Peanut Butter Cookies


Makes about 24 cookies

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Cream together butter, peanut butter and sugars. Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. 

Put batter in refrigerator for 1 hour. 

Roll into 1 inch balls and put on baking sheets. 

Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Oatmeal Raisin and Chocolate Chip Cookies

Oatmeal Raisin and Chocolate Chip Cookies

Makes about 36 cookies

2cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3cups oats (not instant)
12cups raisins
1 cup chocolate chips

Preheat oven to 350°F.

Mix flour, baking powder, salt and baking soda in a bowl; set aside.

Whisk butter and sugars with a hand mixer on low, than add the eggs and the vanilla.

To cream, increase speed to high and beat until fluffy and the color lightens.

Stir the flour mixture into the creamed mixture until no flour is visible.

(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.

To make one cookie measure 2 tablespoons of dough and drop on baking sheet or roll with your hands and place on a baking sheet.

Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.

Remove from oven; let cookies sit on baking sheet for 2 minutes before moving.