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Old 07-12-2009, 10:00 PM   #1
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Looking for a bit of help with baking peanut butter cookies please

Hello all:

I'm looking for some wise words of wisdom to help me with my peanut butter cookies.
I have a small coffee shop and bake assorted goodies to serve with our coffee.
I love peanut butter cookies and want to start baking them.

I am using a standard recipe
1 cup margarine - 1 cup peanut butter - 1 cup white sugar - 1 cup brown sugar - 2 eggs -vanilla - 1 tsp baking soda - 2 1/2 cups flour. Roll into balls - lightly squish a bit with a fork.
Bake 375 - 10 minutes.
Here's my problem - they seem to spread lots during cooking and come out too thin and big. You can hardly see the fork marks on the top.
Ideally, I want smaller,thicker cookies that you can still see the fork marks in the top.
I used to always go to my mother for any cooking questions, but have recently lost her, and need help.
thanks - look forward to some suggestions and help.
Denise

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Old 07-12-2009, 10:26 PM   #2
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I find that cookies tend to do that if the margarine has a high percentage of oil. I don't have that problem using real butter. When I use real butter in cookies, the flavor is better as well as the texture. The peanut butter cookies stay pretty much the way you squish them. If you want to use margarine, I've had fairly good luck with I Can't Believe It's Not Butter brand sticks but there will still be a bit of a spread. HTH
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Old 07-12-2009, 10:44 PM   #3
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or try shortening
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Old 07-12-2009, 10:59 PM   #4
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thank you for the replies.
I did wonder about the butter vs margarine thing. It was a cost thing with using margarine - here where I live butter is really close to $5.00 a lb.
I will try the shortening thing - (like Crisco?) - thanks
Denise
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Old 07-12-2009, 11:09 PM   #5
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Try my mom's recipe -- they're the best I've ever had:

MOM’S PEANUT BUTTER COOKIES
Annie Collins, 1911 – 1970

Mix:
cup shortening (Crisco)
cup white sugar
cup brown sugar
cup peanut butter
1 egg

Beat shortening, peanut butter, and sugars in mixer until
creamy, about 3 to 5 minutes; add egg and beat until well
incorporated,

Sift Together:
1 cup sifted flour
teaspoon baking powder
teaspoon baking soda
teaspoon salt

Add about the flour mixture to the creamed butter and
sugar mixture; mix on low speed until just incorporated; add
remaining flour and mix until it is just incorporated.

Roll dough into balls the size of a small walnut (about
ounce each); flatten with a fork dipped in flour (make
crisscross marks on each cookie with the tines of the fork).

Bake 8 to 12 minutes at 375 degrees.

Makes about 3 dozen cookies.

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Old 07-12-2009, 11:56 PM   #6
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Scothch, those are beautiful cookies! My recipe for peanut butter cookies also calls for shortening, so Denise, I would use Scotch's mom's recipe!
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Old 07-13-2009, 12:57 AM   #7
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One more thing, to make your cookies scrumptious: before I flatten them, I always roll the ball of dough in granulated sugar. Makes them SO tasty.
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Old 07-13-2009, 10:50 AM   #8
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thank you so much for the tips. The picture of the cookies look just exactly what I want - I will sure try the recipe.
I put grape jelly in between them - peanut butter and jelly cookies - they are a great sellers - I have to keep baking more every day.
thank you again
Denise
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Old 07-13-2009, 11:08 AM   #9
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I find that if I chill the dough well before forming and baking cookies, they hold their shape better, regardless of the fat used in the recipe.
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Old 07-13-2009, 11:23 AM   #10
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Ditto what ChefJune said. If you use margarine the flavor is a bit nicer than with the shortening (IMO) and all you need to do is chill the dough a bit. Good luck, post back and let us know what you tried.
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