Peanut Butter Cookies
This is an old but easy Peanut Butter cookie recipe that I got out of Dolly Partons Tennessee Mountain Home Cooking cookbook. It is simple and easy - a good recipe to involve the kids.
This is an old but easy Peanut Butter cookie recipe that I got out of Dolly Partons Tennessee Mountain Home Cooking cookbook. It is simple and easy - a good recipe to involve the kids.
- Carbohydrate 13.24533670046 g
- Cholesterol 17.9907638887508 mg
- Fat 6.44800091720719 g
- Fiber 0.454830571981145 g
- Protein 2.17208867754946 g
- Saturated Fat 2.98574496834609 g
- Serving Size 1 1 Serving (27g)
- Sodium 33.7993804079866 mg
- Sugar 12.7905061284789 g
- Trans Fat 0.438389872431155 g
- Calories 116 calories
Step-by-step
- Cream shortening OR stick of butter together.
- Add sugars gradually.
- Add beaten egg.
- Add all other dry ingredients.
- Spoon batter on a cookie sheet. (I like to allow the batter to cool in the refrigerator for about 20-30 minutes.This makes it easier to handle. At that point I take a small amount of batter in my hands and roll it into balls before placing it on the cookie sheet.)
- You can flatten each cookie with a fork as you see with many peanut butter cookies, but I just allow mine to cook flat on their own and they always turn out just fine.
- Bake at 350 degrees for 15-20 minutes.
- This recipe makes about 20-25 cookies depending on the size you want.
Standard measurements on a page fail to show how fat composition alters spread in the oven. Butter contains water that creates steam and promotes a wider, crisper spread, whereas hydrogenated shortening traps air efficiently without releasing moisture, yielding a thicker, more uniform crumb. Chill the mixed dough at 38 degrees Fahrenheit for 20 to 30 minutes before handling to firm the fats, preventing the portions from collapsing into a single greasy puddle on the sheet.
Adapting Fats and Flours
Dairy sensitivities require a straightforward substitution of plant-based stick margarine at a strict 1:1 ratio for dairy butter, avoiding softer tub spreads that introduce excess water content and ruin the structural integrity. Gluten-free plain flour blends can replace standard all-purpose flour directly, though adding one quarter teaspoon of xanthan gum ensures the dough retains enough elasticity to prevent crumbling during the rolling phase. Measure dry ingredients by spooning them into the vessel and leveling off the excess rather than scooping directly, protecting the final texture from heavy denseness.
Scaling Batch Sizes
Halving or doubling this yield requires precise arithmetic with the single egg; beat one egg thoroughly in a separate small bowl and weigh half of it on a digital scale to maintain proper binding without altering hydration. Space the portions two inches apart on a light-colored aluminum baking sheet to promote even heat reflection during the 350-degree bake window of 15 to 20 minutes.
