Peanut Butter Cookies

Jayar

Nomio I love your style specially the really technical terms like "squish into lumps"
Just the way I like to do things :):)

jet77

Nomio - ur a star ... at last a biscuit recipe I may actually remember ... 3, 2, 1!!

Boatie_Bird

There's a nice Paul Rankin recipe on the BBC website here:

http://www.bbc.co.uk/food/recipes/database/crunchypeanutbutterc_87012.shtml

catherineblack

Nomio wrote: »

Hi there,

My principle for biscuits is always the same in the following proportions:
3 flour (or flour and some oats)
2 fat (butter, just peant butter or a combination of both, or in your case maybe a wee splosh of oil as well as peanut butter)
1 sugar (whatever you've got, brown or castor or whatever)

The 1,2 & 3 can be oz or gramms, whatever you've got. You can also add chopped nuts, raisons or choc. If you're feeling a bit posh mix in an egg but I don't really bother. Just use whatever you've got

I must try this! I love baking but never risk not following a recipe. Quite a nice, easy theory. Looks like peanut butter cookies for tomorrow then....mmm

LashyLashla

1 cup peanut butter (we like 2/3 smooth and 1/3 crunchy)
1 cup caster sugar
1 egg
1 cup crushed chocolate

mix it all together ad divide into 12 balls.
cook in a perheated oven (160) for about 15 mins

THIS RECIPE DOES NOT USE FLOUR

These are so yummy!

kazmeister

memorygirl wrote: »

Heres a favourite reipe of ours that uses SR flour instead if baking powder.


Recipe makes 18 but they must be massive ones !! Or use walnut sized balls for smaller kiddy friendly sized ones - LOL


85g crunchy peanut butter
175 g soft butter
175g soft brown sugar
300g SR flour
3tbsp milk
85g roasted peanuts (2/3rds chopped)
175g plain choc roughly chopped

oven 160 fan/180 normal/gas 4

Line 2 large baking sheets

Beat peanut butter, butter and sugar til light and fluffy

Stir in flour and milk then chopped nuts and choc. Bring it tog. to make a dough (hands is best) divide into 18 (I use a dessert spoonful)

Roll each piece into a ball, and place well apart on baking sheets to allow for spreading.

Flatten each one a little and sprinkle with the remaining nuts (I usually just chop the whole lot and bung in all at once)

Bake 12 - 15 mins until pale golden around the edges but still soft in centre.

Cool 5 mins then transfer to a wire rack.


Storing raw cookie dough

In the fridge - it will keep in a plastic container or bag for a week

In the freezer - shape the cookies and freeze on baking sheets until hard then pack into a freezer container separating them with cling film. They will keep for 3 months.

To bake from frozen - return cookies to a lined tray and thaw 1 hour then bake as before.

Memorygirl

We can vouch for these, its the same recipe I posted, and they're so easy to make

Nomio_2

:rotfl:
Glad you like my style! I can honestly say this principle works for any biscuit. Just like you would use equal quantities for cakes. So if one day you want shortbread it's just:
3 flour
2 butter
1 sugar
Although I have to say I do go a bit posh with shortbread and cut into hearts! I think also sometimes when you don't have all the exact ingredients you feel like you have to go out and more things, which I have learnt is not a good thing. Repeat after me 3-2-1! lol

pink.1970

Just made Skint1's cookies and they are scrummy, dont think they will last long.

purpleivy

I always used the 3-2-1 formula for making shortbread in trays, but never considered using it for other things, sounds very useful.

mouseymousey99

mmmm I'm oft to make cookies!!!!