Food recipes
Peanut Butter Cookies
Peanut Butter Cookies Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table seeds, flaxseed water, bottled, generic sugars, brown peanut butter, smooth style, without salt...
Peanut Butter Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
seeds, flaxseed
water, bottled, generic
sugars, brown
peanut butter, smooth style, without salt
margarine, regular, 80% fat, composite, stick, without salt
beverages, almond milk, unsweetened, shelf stable
vanilla extract
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 375 dgrees.
In a small bowl, combine the flour, baking soda, and salt.
Whip the ground flax seeds and water until thick and creamy.
In a large bowl, combine the brown sugar, peanut butter, butter, milk and vanilla.
Beat at medium speed with a hand dmixer until well blended.
Add flax seed mixture and beat until just combined.
Add flour mixture (and ground peanuts or chocolate chips if using) and mix until just blended.
Drop 1 tbsp of the batter onto cookie sheets about 2 inches apart.
Flatten slightly in a criss-cross pattern with the tines of a fork (I use a pasty cutter, and roll it across the cookies).
Bake cookies for 10-12 minutes or until set and just beginning to brown.
Do not overbake.
Remove from oven and let cool on the sheet for 3-5 mintues before tranferring to a wire rack to finish cooling.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
seeds, flaxseed
water, bottled, generic
sugars, brown
peanut butter, smooth style, without salt
margarine, regular, 80% fat, composite, stick, without salt
beverages, almond milk, unsweetened, shelf stable
vanilla extract
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 375 dgrees.
In a small bowl, combine the flour, baking soda, and salt.
Whip the ground flax seeds and water until thick and creamy.
In a large bowl, combine the brown sugar, peanut butter, butter, milk and vanilla.
Beat at medium speed with a hand dmixer until well blended.
Add flax seed mixture and beat until just combined.
Add flour mixture (and ground peanuts or chocolate chips if using) and mix until just blended.
Drop 1 tbsp of the batter onto cookie sheets about 2 inches apart.
Flatten slightly in a criss-cross pattern with the tines of a fork (I use a pasty cutter, and roll it across the cookies).
Bake cookies for 10-12 minutes or until set and just beginning to brown.
Do not overbake.
Remove from oven and let cool on the sheet for 3-5 mintues before tranferring to a wire rack to finish cooling.