Peanut Butter Cookies
Category:
Cookies, drop |
Equipment:
Mixer, sifter, scoop, sheet pan, parchment paper, #16 scoop, fork |
No. Servings:
24 |
Serving Size:
2 oz. (60 g) cookie |
| |
|
Yield:
3 lb. (1.3 kg) |
|
| 10 oz. | butter or shortening |
| 10 oz. | peanut butter |
| 6 oz. | sugar |
| 6 oz. | light brown sugar |
| 1/2 tsp. | salt |
| 4 oz. | * eggs |
| 14 oz. | all-purpose or pastry flour |
| 1 tsp. | baking soda |
|
| | |
1 | Cream the shortening, peanut butter, sugar, brown sugar, and salt until smooth. | 2 | Incorporate the eggs. | 3 | Sift the flour and baking soda and add to the other ingredients. | 4 | Use a #16 scoop to portion dough onto a sheet pan lined with parchment. | 5 | Flatten each portion with the tines of a dinner fork. | 6 | Bake at 375°F (190°C) for approximately 15 minutes. Baking time will vary depending on thickness. |
|
| Nutrition Information | | Calories | 311 | | Fat (g) | 16 | | Protein (g) | 5 | | Carbohydrate (g) | 39 | | Cholesterol (mg) | 43 | | Sodium (mg) | 167 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
|