FortCluck
Hatch-a-Long Queen
My family like chocolate chip cookies I have a recipe for peanut butter cookies, but I rarely make them because they take me forever to eat. Sometimes I share with the animalsOops, I forgot you're vegan.
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My family like chocolate chip cookies I have a recipe for peanut butter cookies, but I rarely make them because they take me forever to eat. Sometimes I share with the animalsOops, I forgot you're vegan.
These pb cookies are a small batch and freeze well. Just sayinMy family like chocolate chip cookies I have a recipe for peanut butter cookies, but I rarely make them because they take me forever to eat. Sometimes I share with the animals
Do you use white or brown sugar NFC? I thought brown?@FortCluck I agree 100% with the others...scratch made is always better than a mix. You just have to experiment and find the right recipes!
Here's my #1 cookie recipe, so easy and only 4 ingredients. (I think it's already in the Index but will repeat here for simplicity.)
Peanut Butter Cookies
1 Cup sugar
1 Cup peanut butter (either crunchy or smooth)
1 egg
1 teaspoon vanilla extract
Mix it all together. Put tablespoon size lumps on a parchment paper lined cookie sheet. Bake at 325* for about 14 minutes. Done!
I like to add mini chocolate chips to the dough sometimes. Or put mini peanut butter cups on top of each cookie as soon as the cookies come out of the oven.
I'll have to do that next time. I usually share them with everyone including the squirrels outsideThese pb cookies are a small batch and freeze well. Just sayin
Very true. I was thinking more about baking bread. There's the chemistry of course, but there's also kneading, for however long, and knowing when you have enough flour or if the dough is still too wet. The things that you learn through trial and error. My fav bread recipe doesn't use the same amount of flour when it's raining as it does when it's really dry...that kind of stuff is intuitive I think. Make sense?There is a part in baking that is chemistry and a part that can be creative like spices. The chemistry part has to be more precise
Yes!Very true. I was thinking more about baking bread. There's the chemistry of course, but there's also kneading, for however long, and knowing when you have enough flour or if the dough is still too wet. The things that you learn through trial and error. My fav bread recipe doesn't use the same amount of flour when it's raining as it does when it's really dry...that kind of stuff is intuitive I think. Make sense?