I don't cook many desserts, but this is one of my best
- Carbohydrate 15.8524423809524 g
- Cholesterol 7.94333333333333 mg
- Fat 3.90645476190476 g
- Fiber 0.824404767070498 g
- Protein 2.08087666666667 g
- Saturated Fat 1.10521438095238 g
- Serving Size 1 1 Serving (26g)
- Sodium 64.646571406424 mg
- Sugar 15.0280376138819 g
- Trans Fat 0.259824666666667 g
- Calories 101 calories
Step-by-step
- Preheat oven to 350 degrees. Stir together flour, salt, and bakingsoda in a small bowl; set aside. Put butter and sugar in the bowl of an electricmixer fitted with the paddle attachment; mix on medium speed until pale andfluffy, about 2 minutes.
- Mix in egg and vanilla. Reduce speed to low.Gradually add flour mixture; mix until combined. Stir in peanuts and raisins.
- Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies,rotating sheets halfway through, until edges are just golden, about 13 minutes.Let cool on sheets on wire racks.
Why do these cookies spread so thinly while retaining structure? Light brown sugar contains molasses, which introduces acid to the dough; when combined with one-quarter teaspoon of baking soda, carbon dioxide releases to create subtle lift. Creaming the unsalted butter and sugar on medium speed for two minutes incorporates tiny air pockets essential for proper texture development. Salted whole peanuts supply sodium chloride that cuts through the intense sweetness of fifteen grams of sugar per serving, balancing the overall flavor profile. Packing the brown sugar tightly into the measuring cup ensures the correct ratio of moisture to flour, preventing excessive spreading in a 350-degree oven. Parchment paper lining the baking sheets prevents sticking and promotes even heat distribution across the surface. Rotating the pans halfway through the thirteen-minute bake time compensates for uneven hot spots found in standard home ovens. Storage-wise, unbaked portions freeze successfully for up to two months; thaw them overnight in the refrigerator before baking directly from chilled. Cool the baked batches completely on wire racks to let the starches set fully into a crisp exterior.
