Chewy Peanut Butter Cookies Recipe (ATK)

 Dry ingredients:

2 cups all purpose flour (250 g)

1 tsp baking soda

1 tsp salt

 

Wet ingredients:

1.5 cups brown sugar (275 g)

1 cup creamy peanut butter (250 g) (I used Jif)

2 Tbs honey (45 g)

1 tsp vanilla extract

4 Tbs melted butter (53 g)

2 eggs

 

1/2 cup roasted peanuts (chopped) (60 grams)

 

Whisk together dry ingredients.

Whisk together wet ingredients.

Add chopped peanuts to wet ingredients.

Add dry to wet ingredients.

Fold until just combined.

Scoop and roll into ball. (24 cookies, about 45 grams each)

Flatten to 2 inch diameter.

 

Bake at 350°F for 10-12 minutes (rotate halfway)

For bar cookies:

Strongly consider adding:

1 cup dark chocolate chips/chunks

Then:

Line 13 x 9 pan with Parchment paper. (cut corners at 45 degree angles, then slip into place.)

Press into pan with wet fingers.

Bake 18 - 22 minutes. (Rotate pan at 10 minutes or so.)

You can test with toothpick, should come out with just a few crumbs or none.

(I used all clad pan, so your time may vary.)

Total 3800 cal; 160 per cookie.

Adapted from

https://www.youtube.com/watch?v=NVe41gu3fpw

Meredith’s Olive Focaccia

 Olive Focaccia

150g sourdough starter

337.5g water

450 grams AP flour

1tsp yeast

105g olives

1.5 tsp salt 

 

1. Bloom yeast in luke warm water
2. Mix everything together (except olives) in kitchen aid with dough hook on low for 4-5 minutes 
3. Wait 20 minutes and add olives
4. Let raise for 4-5 hours in greased and covered bowl
5. Transfer into greased 9x13 pan
6. Cover and rest for 15 minutes 
7. Gently stretch dough into corners and rest 15 more minutes 
8. Dimple and generously cover in olive oil 
9. Bake for 20 minutes on 425°F or until internal temperature reaches 190°
10. Transfer to wire rack to cool