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Soft and Chewy Peanut Butter CookiesFrom Cook's CountryOctober/November 2010WHY THIS RECIPE WORKS:Switching from shortening to butter made the task of creating Soft and Chewy Peanut Butter Cookies more difficult, but the superior flavor was worth the complication. Thanks to hydrogenated oils used in manufacturing, processed peanut butter produced a chewier cookie than natural peanut butter. The chewiest recipes we encountered were sweetened with honey, but we found the flavor overbearing. To retain the moisture of honey without sacrificing flavor, we used light corn syrup instead. We cut back on the egg white in our recipe and added more peanut butter to make up for the loss of moisture. Baking soda reacted quickly with the acidic ingredients in the dough to create bubbles that expanded in the heat of the oven. This caused the cookies to puff up and deflate before their structure had time to set, leaving the centers soft and chewy.Makes about 2 1/2 dozen cookiesTotal time:Use processed peanut butter for the softest, chewiest texture. The dough is quite soft, so keep it chilled until you are ready to form and bake the cookies.INGREDIENTS1 1/2?cups all-purpose flour1?teaspoon baking soda1/2?teaspoon salt1 1/4?cups creamy peanut butter (see note)3/4?cup packed light brown sugar8?tablespoons (1 stick) unsalted butter, melted and cooled slightly1/2?cup light corn syrup1/4?cup granulated sugar1?large egg plus 1 egg yolk1?teaspoon vanilla extract1/3?cup dry-roasted peanuts, chopped fineINSTRUCTIONS1. MAKE DOUGH Combine flour, baking soda, and salt in medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated sugar, egg, yolk, and vanilla until smooth. Stir in flour mixture until just combined. Divide dough in half, wrap with plastic wrap, and refrigerate until firm, about 1 hour. 2. SHAPE cookies Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Roll 2 tablespoons chilled dough into 1?-inch balls and place 2 inches apart on prepared baking sheets. Using greased measuring cup, gently press each ball to ?-inch thickness and top with chopped peanuts, pressing lightly to adhere. 3. BAKE AND COOL Bake cookies until puffed and edges are lightly browned, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough. Serve. (Cookies can be stored in airtight container for 3 days.)KEY INGREDIENTSCREATORS OF CHEW?Melted butter, brown sugar, corn syrup, and baking soda combine to produce the ultimate chewy texture.?America's Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook's Country and Cook's Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America's Test Kitchen () or Cook's Country by America's Test Kitchen on public television. ................
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