1950s peanut butter cookie recipe

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Old Fashioned Peanut Butter Cookies Recipe

Hi guys, I'm Caroline. And I'm Alejandra. And today we're making Old Fashioned Peanut Butter Cookies.,It's one of my favorite recipes to make because it's super simple and it's,perfect for a bake sale. Just has a couple of ingredients. We have an entire jar of Smooth,Operator peanut butter, we have a stick of softened butter, some light brown sugar, all-purpose,flour, egg, and baking powder. So we're just gonna get started. All we're gonna do is cream,together this softened butter and our jar of peanut butter. The whole jar? Exactly!,That's amazing. Now add the brown sugar. And so I'm just gonna blend this peanut butter,,sugar, and butter together. Now that this is nice and smooth and the sugar's all combined,with the butter and the peanut butter we can add our egg. And you're just gonna beat it in,until it's incorporated, really easy. And then I like to keep the mixer on low just,to avoid any accidents. I add the flour and the baking powder. So perfect. There you go,,it's a nice thick dough and it's perfect for that classic crosshatch fork action that we're,about to do, so. Sweet! Which we'll do together right now. Perfect. So we're just gonna take,some of these tablespoon measures and make nice, even, little balls and I'll make a couple,more. Easy. And so we'll take these forks. We're just gonna make a really simple crosshatch,action, which just helps depress the cookies so that when they're baking it just helps,them spread a little bit, it makes them nice and chewy. And pretty too. Yeah, and so we're,just gonna finish filling up this sheet, then we're gonna pop them in the oven at 375 for,10-12 minutes. The cookies have been out of the oven for a minute so they're nice and,warm and it smells awesome. Smells so good. And as you could see we really could load up this,cookie sheet because these cookies actually don't spread that much because of how we pushed,them down. And there you have it: Old Fashioned Peanut Butter Cookies. Are you ready to give,it a try? Oh, I'm very ready! All right. This one. That perfect like crumbly, peanut buttery,cookie. You can't find a better or easier recipe. These are awesome, I just need a glass,of milk and I'm good to go. Nothing beats a classic treat like this Old Fashioned Peanut,Butter Cookie. What other classic treats would you like to see us make? Tell us in the comments,below. Thanks for watching, we hope you like this recipe and you give it a thumbs up! Every,week we cook up a new peanut buttery dish, so subscribe to our YouTube channel so you,don't miss a single one. See you next time!

Peanut Butter Cookies - Classic Version - The Hillbilly Kitchen

Peanut Butter Cookies - Classic Version - The Hillbilly Kitchen

howdy folks and welcome to the hillbilly,kitchen today we're going to be making,old-fashioned peanut butter cookies now,these are those peanut butter cookies,like the grandma used to make there's a,really thick rich chewy soft,old-fashioned peanut butter cookies and,they have pretty basic ingredients you,want a stick of butter which is 1/2 a,cup of butter 1 egg have a teaspoon of,vanilla and you can leave that out or,put it in but I really like the way the,vanilla accents the other flavors in,just about anything I make but,especially in cookies now I'm using a,cup and a half of all-purpose flour if,you are using self-rising you're not,gonna need this stuff over here you,might want to put just a tiny little bit,of baking powder in it if you want them,really thick but I also have a 1/2,teaspoon of baking powder just a little,bit of salt less than 1/4 teaspoon and,I've got about 1/2 teaspoon of baking,soda to sweeten these I have half a cup,of regular sugar and a half cup of brown,sugar and I've got 3/4 of a cup of,peanut butter,now you can use self-rising flour if,that's all you've got,but the all-purpose you're going to want,to add some leavening to it and I'm,gonna go ahead and dump in the baking,powder and the salt and the baking soda,into my flour and kind of whisk that up,a little bit you can also sift this if,you want to and your grandma was right,any time you sift your flour,it makes your baked products a little,lighter I usually do it the lazy way and,just use a fork or a whisk or something,and put a little air into it but what we,want to start with is our butter and,we're going to put our butter in our,mixer and we're gonna beat that butter,until it's really whipped,and that's gonna make our cookies much,lighter you can mix them by hand or use,a hand mixer but like I said you really,want to make this butter good and when,you do that you're gonna see exactly,what we got here it's gonna stick all to,the sides of the bowl so I'm gonna,scrape my bowl and do this one more time,with just the butter and then we're,going to add my sugar to the bowl and,really cream the butter and the sugar,together they don't get it,creamed even better but you do want to,start even though it mostly sticks to,the side of the bowl with the butter,if we were using a hand mixer you might,be able to get it a little bit better if,you had did a double batch so that you,had more butter it would definitely whip,up a little bit better but because I,only have that half a cup in there it's,not whipping real well on its own it,mostly sticks to the sides of my mixer,and this is a half a cup of packed brown,sugar brown sugar in cookies,it makes the cookies softer and chewy,and you can cut your white sugar and add,more brown sugar if you want you can,even do all brown sugar and have a,really chewy cookie,I'm gonna scrape my bowl again because a,lot of my butter is still sticking in,the bottom of the bowl and I really want,to cream that good because that's the,difference in an okay peanut butter,cookie and a really good peanut butter,cookie,okay I got pretty good now I'm gonna go,ahead and add my peanut butter and I'm,gonna cream the peanut butter and with,the sugar and the butter,I'm gonna scrape the bowl one more time,and cream it again just a little bit and,you can make these with crunchy peanut,butter or creamy peanut butter,it's just when whichever one you prefer,if you don't want the nuts and cookies,use creamy or if you want a little chunk,in your cookie go ahead and use crunchy,peanut butter okay I'm gonna hit this,one more time,all right now I'm gonna add my vanilla,and my egg and I'm gonna kind of scrape,the sides the bowl down so that all that,gets mixed in together,okay now we get to add our flour mixture,now when you're baking at home brands do,kind of matter because there are some,brands of flour that are much better,than others I usually get unbleached,flour,whenever I'm baking anything because,unbleached is just much healthier for,you but I like Pillsbury I like King,Arthur and I like white lily I have used,other brands that are they're not ground,soft enough to really be good in baking,some of them are so coarse that your,cookies just won't come out so it does,kind of matter what brand you choose,when you're baking at home those three,brands I know are good I've never had a,problem with them ever being too coarse,or my baked goods not coming out I'm,gonna add this all at once and I'm gonna,use my spatula and scrape the sides and,just kind of fold this in,so that and I'm gonna hit it with my,mixer at the end it makes it good but if,you just put your mixer down in there,and you hit that flour it's gonna blow,it all over the kitchen and that's never,good also some of the brands of peanut,butter can be a little bit greedy some,of the off friends so you might want to,be careful with those if you have a,store brand or something that you really,like though it should be fine but this,ones that are super vents and a little,greedy the

CPS Peanut Butter Cookies!

CPS Peanut Butter Cookies!

on this episode of at the d spot we're,making the iconic cps,peanut butter lunchroom cookies let's go,for a full list of ingredients be sure,to check the description box below,a couple of months ago i did a recipe,video,for the legendary cps lunchroom butter,cookies,and i got so many requests on our,facebook page,to do the peanut butter cookies so here,we go,in our electric mixer we're gonna add,our five,sticks of butter and we're gonna beat,the butter,until it's light and fluffy for about,three minutes,after about three minutes we're gonna,add both our white sugar,and our brown sugar to the butter and,we're gonna mix it,until there's no granules remaining,that'll be about five minutes,next it's time to add our peanut butter,and we're going to mix that until it's,well combined for about a minute,now it's time for our two teaspoons of,vanilla,next we're adding our three room,temperature eggs,once we have everything in our electric,mixer going,we're going to continue to beat it for,about one minute until everything is,well combined,okay everyone so we've combined all of,our wet ingredients,now onto the dry,in this large mixing bowl we have five,and a half cups of all-purpose flour,to which we're going to combine our half,teaspoon of baking soda and three,quarters of a teaspoon,of salt just give that a quick whisk,together,now we're gonna add our dry ingredients,to the wet,make sure that you're scraping the sides,down to ensure that all the ingredients,get combined,and you don't get any dry patches,we're going to add our flour in a few,parts,okay everyone we are back now this,recipe,makes nine dozen cookies i wanted to,make sure that i kept the integrity of,the original recipe,so i'm making this big batch but there's,a silver lining you don't have to cook,all of the,all the cookies today you can take the,dough that's left over and you can,freeze it,you could store it for up to three,months and have some more cookies when,you're ready later on,now it's time for us to drop our cookies,i have a two ounce measuring cup that,i'm going to use to dole,out each cookie and i've got my cookie,sheets lined with parchment paper,grab some dough,take it with my hand,make a ball there you go,now i'm going to take my fork and i'm,just going to flatten my cookies down,i like to make my cookies nice and big,but you can do tablespoon size cookies,if you want you know that i won't be mad,at you,okay everyone so we've got our cookies,dropped in the cookie sheet,now we're going to add them to a,preheated oven at 375 degrees,for between 10 to 12 minutes depending,on the heat of your oven,i like mine to just have a little bit of,a golden edge i like it to be nice and,crispy in the ends and soft in the,middle,we're going to take our leftover dough,that we're not going to cook right now,we're going to form it into a roll,wrap it in cling wrap and put it in the,freezer,okay everyone we are back our cps,peanut butter lunchroom cookies are done,it smells,incredible in this kitchen and i can't,wait to try them,this one's for you chicago,so rich silky buttery,lots of peanut peanut butter flavor,coming through,this reminds me so much these taste,exactly like,the lunchroom cookies back in chicago,love them these cookies are so easy to,make,they're a crowd pleaser i guarantee you,that if you make them,everybody's going to love them thank you,for tuning in to this episode of at the,d,spot i'm danny and remember be good to,one another,we're all connected until next time,if you enjoyed this video be sure to,like comment,subscribe and hit that notification bell,oh gee peanut butter cookies delish

Mom's old-fashioned PEANUT BUTTER COOKIES recipe!

Mom's old-fashioned PEANUT BUTTER COOKIES recipe!

Soft in the middle, a bit crunchy on the outside.,Today, Peanut Butter Cookies on Weekend at the Cottage.,I'll begin with an apology to,all of you suffering from allergies.,This recipe, sadly, is not for you.,But, for everyone else, if you like peanuts,and peanut butter,this recipe is right up your alley.,We start by taking 2 1/2 cups of all-purpose flour.,Then, I need a 1/2 tsp of each: salt, baking soda, baking powder.,Add it to the flour, sift together,and then place them to the side.,Medium sized mixing bowl. 1 cup of unsalted butter.,Hand mixer and we're going to,whip the butter until it's light and fluffy. Perfect.,Next, we need, not, 1 but 2 sugars:,1 cup granulated sugar, 1 cup of, packed, light brown sugar.,Blend the sugars with the butter.,Now, the key ingredient, peanut butter.,I like using an organic smooth peanut butter,and I love the ingredient list on this,one, "fire roasted peanuts." That's it!,So, 1 cup of peanut butter goes in.,Plus 2 eggs,,plus 1 tsp of vanilla extract,and then, an ingredient that, I think,,adds a wonderful moisture to the recipe,,35% cream - 2 tbsp.,Back with a hand mixer, blend it all together.,This is looking wonderful.,We now add the dry ingredients.,Gently, the mixer is on the low setting,,we're gonna bring the dough together.,We're done with the hand mixer,but I still need one more ingredient,,Which is, 1 cup of salted roasted peanuts.,I've rough chop them. I'm going to add it,to the dough and then using spoon I'm,going to gently incorporate the nuts,into our cookie dough.,The dough looks great!,I'm now taking a tablespoon.,Grab about a tablespoon of cookie dough,into the palm of you hands. Roll it into a,ball shape and then transfer the balls,onto a parchment lined baking sheet.,Once all the balls are assembled onto,the cookie sheet,,we're taking a fork and we're going to do,that quintessential peanut butter cookie,pattern. Dip your fork into granulated,sugar, down onto the cookie. Press it down,in one direction. Then go back and forth to,form a crosshatch pattern.,Back to the sugar, next cookie, back and forth.,More sugar, back and forth, so you have this,wonderful pattern on all of these cookies.,And I like the uniform shape when you do it this way.,Last ingredient, a little bit of flaky kosher salt.,Sprinkle over each cookie. They look fabulous,O.K., we're ready to go into the oven, but,not before a quick discussion.,A suggestion actually, from a lady from town. I was at,a rummage sale, they had a bake sale.,Of course, I had to see what they had.,I purchased a dozen peanut butter cookies there.,The lady there said, "the trick to peanut butter cookies",Here we go, a skillet - empty skillet, at the bottom of your,oven. Turn the oven to 350 degrees and allow the,oven to come to temperature. Right before,we put the cookies in, we pour 1 cup of,boiling water into the skillet. This,,apparently, is going to add a wonderful,moisture to the cookies. Then, the baking sheet it goes,into the oven and the cookies are going,to bake for 11 to 12 minutes. They're going to,puff up, get kind of brown on the edges.,Once they're done, take them out of the,oven. Allow them to cool on the pan. It is,very important. And I'll be back after,all those steps are done. We're going to,try the cookies and see what you think.,yummm,Hello, don't mind me, I'm just devouring this,exceptional peanut butter cookie.,First tray came out. It's completely cooled.,Second tray went in and is almost finished.,Third tray still has to go in.,A total yield of 46 cookies. So when you,want to make it at home you're going to make,a lot of people really happy!,Looking for more happy moments?,Please subscribe to, ,Subscribe to our YouTube channel.,Like our Facebook page and then follow us on,Instagram, Pinterest, and Twitter,After that, you know what to do - just come on back,and hang out with us again soon.,Because we always got something really good cooking.,Take care. We'll see you again soon.

TikTok's Viral PEANUT BUTTER BREAD | Recipe & Variations

TikTok's Viral PEANUT BUTTER BREAD | Recipe & Variations

gentles and ladyman peanut butter i,think i speak a great truth when i say,that we collectively adore peanut butter,and so far as we're not deathly allergic,in which case i hope that you don't,adore peanut butter because that would,be very sad a case of the forbidden,fruit i just so happen to be a big fan,of peanut butter also you know i think,it's actually one of the greatest things,ever invented if there's ever an excuse,for me to put peanut butter in something,or on something or around something you,can be sure that dylan hollis is going,to do it and it was precisely this love,for peanut butter which inspired me to,bake a 1932 great depression recipe on,peanut butter bread i uploaded this tick,tock in late january of 2022 baking the,peanut butter bread and it has now,almost 23 million views which is insane,and it will soon become my most viewed,tick tock which i find quite intriguing,because it's not a particularly quirky,recipe it's from the great depression,which means it's not very interesting,nor elaborate in regards to its,ingredients in fact it's quite the,opposite but it does highlight the firm,belief of mine and that is good baked,goods do not need to be complicated nor,fancy too often on social media do we,see crazy recipes for things like,brownies that take 48 hours to make or a,hundred hour chocolate cake or the best,french macarons free of all,imperfections and it doesn't need to be,the case sometimes we just want recipes,which are simple easy devoid of skill,can be made with things in your kitchen,and taste incredible so that is,precisely what you and i are going to be,doing here today we're going to be,baking the original great depression,1932 peanut butter bread recipe that i,did on my tick tock we're going to be,visiting a 1945 iteration and then,finally we're going to be baking a,recipe of my own i will say this again,what i love the most about this recipe,is just how dead easy it is i can tell,you a door hinge could make this if you,add all of these ingredients into one,bowl mix it up a little and bake it,you're gonna end up with some bread and,some good bread at that please do pardon,my kitchen it's not the most glamorous,thing you've ever seen but it is,utilitarian if nothing else now the,recipe begins with two cups of flour,ideally you should be spooning your,flour into your cup and then you know,leveling it off but ask me if i ever do,that next up we have four whole,teaspoons of baking powder and it's,customary for me to refer to leavening,agents as floofers it's just uh my thing,so this would be floof powder now i'm,not quite sure as to why this bread,requires so much baking powder it'd be,interesting to hear you guys opinions on,that,of course this bread does not contain,any eggs so that could play a part a lot,of people posit that peanut butter being,so dense and fatty,needs this much baking powder to let it,rise but i can't say that peanut butter,is that much more dense than regular,butter in fact if i'm not mistaken i,think butter has more fat than peanut,butter next in is a mere quarter cup of,sugar which i did not almost forget to,finish off the dry ingredients we add in,a pinch of salt that was a half teaspoon,and then we just whisk this in to,disperse the leavening why does it look,and feel so strange to whisk with your,non-dominant hand,it looks like i don't know what i'm,doing i mean i i don't know what i'm,doing but still moving to the wet,ingredients we'll be using one and,one-third cup of milk i think it's,important to note that i use whole milk,i think anything less is preposterous,let's now have a chat about this,recipe's feature presentation of peanut,butter why is it used how it's used and,what makes this a great depression,recipe peanut butter has a few,advantages over regular butter,especially considering the times of the,great depression mainly being the fact,that this was shelf stable butter was a,prized ingredient that could be used in,many things you'd be wanting to use it,for dinners and feeding your family,nutritional food nothing as superfluous,as a dessert or a quick bread this was,made even more important if you were,living within the hard-hit cities during,the depression where dairy and fresh,produce were extremely coveted so not,only did peanut butter act as the,necessary fat within your quick bread,meaning you could save your butter for,dinner but it also imparted a flavor,component at the same time two birds,with one stone when speaking about this,stuff however i must tell you that i am,no historian nor food historian i have a,music degree and i make videos on tick,tock if you're properly interested in,learning more about food history i have,a few contemporaries of mine here on,youtube who are a lot more knowledgeable,than i mainly glenn from glenn and,friends cooking and max miller from,tasting history i will link them below,glenn is actually a huge inspiration of,mine and many of the recipes that i've,done he's done months if not years prior,to me

Stainless Steel Baking Sheet--Peanut Butter Cookies

Stainless Steel Baking Sheet--Peanut Butter Cookies

hi Phyllis here from southern Peru,google.com,this morning I'm going to make some,peanut butter cookies now this is a very,old recipe it comes out of the Betty,Crocker cookbook from I'm not sure 5060,years ago I'm really not sure but anyway,it's just a standard peanut butter,cookies but here's the thing I'm gonna,make my new jelly roll sheets or you can,use them for cookies and I've got two of,those now and then once again leave the,link down below where you can go to my,website and on products I highly,recommend and click on that and you just,click on the Amazon icon now with Amazon,I think on these if you order,twenty-five dollars worth of pans or,whatever you get free shipping which,works out great okay alright so this is,mainly a demonstration of how to cook,the cookies on the new stainless steel,baking pans alright so we are ready to,get started,now first thing you'll need is 1/4 cup,of Crisco or some type of shortening,right four tablespoons of softened,butter and I just do this in the,microwave or 1/4 cup really a butter or,margarine all right add to this we're,going to add 1/2 cup of light brown,sugar and 1/2 cup of regular sugar just,jump that right in just use your spatula,to kind of mix that in together you,really don't need a mixer for this as it,comes together pretty easily with just a,spatula,okay so next I'm going to mix in one,whole egg that's a large egg,I'm very anxious to try making cookies,on my new little baking sheets and I'm,about ready to order three of the bread,little pans because I make um a bread,and let me show you those pans here they,are I haven't really used them all that,much and they don't really look that bad,but look around the edges these are,coated with that nonstick kind of thing,that I bought four pans when I bought,these because I thought I could get poor,in my oven I've got a small wall oven,and but I can't get four in there so,I've only ever been able to bake three,loaves at one time so I'm only going to,order three pans,alright so needless to say I'm very,excited about these stainless steel pans,they just work super and by the way they,are not made in China they are made in,India alright,brown sugar little blobs in there so,I'll just set up a little better okay so,now we're ready to add 1/2 cup of peanut,butter,now when the recipe for the peanut,butter cookies came out in the bedding,oh really old Betty Crocker cookbook the,peanut butter was much thicker than this,this is that all-natural you see it's,kind of could be a little runny so what,I actually did is use just a little less,butter anticipating that this peanut,butter is not as dry as the peanut,butter was back in the 1960s I guess,alright so now we're going to mix that,in now I am using self-rising flour and,that way I don't have to put any salt or,baking powder and all I have to do is,just use the all-purpose flour and this,is white lily all-purpose flour and you,will need one and one I actually used,one in a third cups anticipating this,all-natural peanut butter is a little,has a little more oil in it but the red,actual recipe calls for 1 and 1/4 cups,of flour and if you want to use the,all-purpose flour you won't need any,salt or baking powder but if you use the,all-purpose flour,let me just read this recipe you will,need 3/4 of a cup of baking soda excuse,me not 3/4 of a cup 3/4 of a teaspoon of,baking soda 1/2 teaspoon baking powder,and 1/4 teaspoon salt and that's if you,use all-purpose flour so the best way to,avoid that is just use self-rising,and again I used 1 and 1/3 cups just,because my peanut butter is all-natural,and it's really got more oil in it all,right so we got this all mixed in and,now the only thing you need to do is add,in your flour so I just add in about,half of it get that next and I'm very,excited that you see my new they're,really gelly roll pens but I use them,for cookie sheets now I've already baked,a jelly roll and I did too it did have,loaded a video on that and the other day,I made biscuits and it works out great,just really great for biscuits all right,so we got about half that flour yeah now,I'm going to go ahead and add the other,half now here's what I'm hoping for what,I make cookies really any kind of,cookies now I prefer that they be kind,of crunchy on the outside and kind of,moist and chewy on the inside not so,when you bite into them there they snap,off I just I like mine not so crispy,let's put it that way and I think these,baking sheets are gonna make them that,way for me because the bottom of them is,a little bit thicker than ordinary you,know there's coated pan,of course you don't want them too thick,because then they wouldn't get brown,really good on the bottom I guess I,don't know anyway,all right so now here's what you need to,do this needs to be in your refrigerator,for about three hours and let it get,good and cold now I cheat on that what I,actually do let's put it in the freezer,of my refrigerator which has the little,fan of course and that way it gives co

Vintage Lunchroom Lady peanut butter Bars!

Vintage Lunchroom Lady peanut butter Bars!

here's another recipe a blast from the,past you always like it when I do these,recipes these are the old-fashioned,lunch lady recipes and I've been wanting,to do this one for a while and I haven't,done it but we're gonna do it today,cause it's not gonna take very long and,these are the lunch lady peanut butter,bars and we used to do these years ago,because at one point we used to get a,lot of peanut butter third commodity for,the schools and we would make peanut,butter bars we'd make peanut butter,cookies and there was I think it was,every Tuesday we would make for,breakfast we would make peanut butter,toast and the kids loved it,we would have 7 times peanut butter,toast and I think cheese toast and they,could have a choice and and this is not,healthy I know but the kids I did up and,it was peanut butter with chiro syrup,and melted butter start up and we would,smear it on top of toast and even the,teachers loved it so anyways let's get,started this is gonna be fast and it's,gonna be easy and you're gonna love it,now there's two different ways some of,the schools would make it with a,chocolate topping frosting but we always,made it with a peanut butter glaze like,and that was our favorite so let's get,started,now are you going to need is I think,it's a cup and a half of peanut butter,let me get my it's a cup and a half of,peanut butter and you're going to croak,when I tell you how much butter is in,this it's a whole cup of melted butter,but there's no oil in this so it's a cup,of melted butter and your peanut butter,and you just kind of want to warm it up,to gets to this consistency and then you,just want to set it to the side and then,what we're going to do so we're going to,take our sugars and we got a cup and a,half of white sugar and we got a half a,cup of brown sugar and you want to put,your salt in here with your sugars we,got a teaspoon and a half of salt now,your butter we always used unsalted,butter that's all we could use in the,school system I don't never have,unsalted butter here at the house so,it's just whatever you've got so we got,our one and a half cups of white sugar,half a cup of brown sugar and 1 and 1/2,teaspoons of salt and I'm just going to,kind of stir this up a little bit,now I know some of y'all probably gonna,ask me about my bowl here and that you,won't get done with the recipe I'm gonna,show y'all this boat because I got a,flea market for five dollars excuse me,and it come from it was made in Portugal,and I showed you the bottom of the boat,mined it done it was a it was one of,them that I was so glad that I found,before somebody else did so just kind of,mix it up get your clumps though,you know I think that we could have,served the kids peanut butter and jelly,sandwiches every other day and they,would have loved it kids most kids just,look now we had after there were so many,kids that developed food allergies and,that we got to where we had several that,were allergic to peanut butter so we had,to put my we had quit making peanut,butter cookies to put on the much lunch,trays and it was all because there were,some kids that were bad enough if they,even touch something that had the the,the peanut butter near it they would you,know so we had to start being careful,about that stuff,okay now this is just going to make a 9,by 13 pan this is the small recipe of it,and I just grease my pan so we got our,sugars and everything let's see we're,going to start in 1 big heaping,tablespoon of vanilla,we need four eggs and I'm gonna break my,eggs,and I'm gonna turn after AJ just gonna,make stuff,you know I'm not a cook in the lunchroom,anymore but I do I'm the clerk,I cooked many years in the lunch system,and I enjoyed it very much,we're going to go there for eggs so this,is my second egg and the reason you want,to do this is you just want to get it,makes stuff really good and creamier,your eggs in with your shirt,and this is only going to type two cups,of all-purpose flour like I said this,comes together pretty fast,it has rained hard on one end so I,thought well this will be a good morning,to do some biking because I can't get,out in the garden to do anything so,I've got our four eggs mixed in there,and the vanilla,so now it's time for 2 cups of sifted,all-purpose flour,now this should be a good spreadable,batter and we made this we make it and,of course the big floor mixer and I,don't even know where that recipe Brent,I've worked for it back when school was,still going on and I couldn't find it it,could be one of the oh the big recipe,books that we used to have that what we,always went by is we have recipe cards,and recipe boxes just like you would,have at home and that's what I recipes,around but I couldn't find it,so this is just a mini version of the,lunchroom lighting about bars like your,kids if they left peanutbutter they're,really gonna like this and even adults,like I said the teachers work so I got,that mixed up pretty good so now now all,we got to do is put our melted butter,and peanu

Pilar Valdes Has a Perfect Five-Ingredient Recipe for Peanut Butter Lovers

Pilar Valdes Has a Perfect Five-Ingredient Recipe for Peanut Butter Lovers

i'm very very excited about these two,recipes today so,keep you fueled through diy week,so shall we kick it off so the first,recipe we have are salted peanut butter,cookies,now this recipe is actually from one of,my,personal favorite bakeries called ovenly,and they're based in brooklyn new york,that um just makes ridiculously good,desserts,we're gonna feature them in our small,business gift guide oh my god that's,amazing,they're really really inspiring and,tremendous so let's get started so first,ingredient,up we have here um a cup and three,quarters of light brown sugar,and we're just gonna whisk in really,quickly two,eggs so that's two ingredients we're,whisking away we're whisking away,and i didn't even believe you when you,wrote out the ingredient list form,literally five ingredients that's one of,them being the salt topping at the end,yes exactly third ingredient half a,teaspoon,of vanilla that's so delicious,so we're just gonna keep on going over,here,and then the fourth ingredient is the,peanut butter,of course one bowl one of my favorites,one bowl which is,so good okay so what you're looking for,is,that the batter is fully combined so you,don't have streaks of peanut butter,or egg or sugar anywhere so that's looks,pretty pretty good,and you can actually start forming right,here but what they actually recommend,is freezing the dough for just 15,minutes,yup i always remember that step yeah,basically when you chill the dough,it helps you scoop out,the cookies a little easier and here we,have a chic ban,lined with a little parchment paper that,just makes a clean up a little easier,and i'm just going to start scooping,these out,just like that really nice and easy and,they're not going to spread the,tremendous amount so you don't have to,like space them out like crazy,and before you bake them you're going to,sprinkle a little bit,of that crunchy sea salt so while i'm,scooping this out drew do you want to,get us started on your recipe over there,all right so for your main,now that we've tackled dessert um and,you can actually prepare this,while the cookies are baking yeah,absolutely um okay,i want to make you my favorite uh,it's called the cali tartine,and what it is is it's a delicious open,face sandwich and it's about as easy to,make as anything you've ever,done i'm going for a whole wheat toast,today,with cream cheese now i usually like to,use my cream cheese as sort of a way to,adhere some of the looser products so,i'm going to use some lettuce there,because that's sort of,the trickiest to stay on,and then i'm also going to add my tomato,now one tip that i have,about tomatoes is that i like to salt,them,so that you really get a nice flavor out,of the tomato you can even put a little,pepper on there,and then i'm going to add some cucumbers,on there,it's such a fresh sandwich i really like,it has all this crunch and texture,and then with the layers of the,different flavors with the lemon,and stuff it's it's just really really,lovely well you actually gave me the,idea to top it off with,the lemon that wasn't something that i,had ever really thought of,yeah so you can go at the end and do a,little lemon squeeze,now what i love about this sandwich so,much,is pilar is right you can really,definitely have a choose your adventure,i always think that you need a creamy,base on that bread but an alternative is,avocado another alternative is,a tofutti a cream cheese that's actually,not,dairy which is going to be a lot less,fattening let's face it,another thing you can do is i love this,brand base culture because it's a paleo,bread and it's completely grain free,so you can actually make this sandwich,so dietetic that it's like,eating air or you can layer it and be,a little more indulgent if you want but,either way,it's so simple and so easy,and just like that you can eat it with a,nice little napkin,on a beautiful little plate and a fork,and knife and you instantly have this,gorgeous restaurant quality sandwich,okay so i'm gonna pop these in the oven,350 degrees for 20 minutes 350 for 20.,yep and you want to rotate them halfway,through basically that's,right the freezer detail and the,rotating halfway through were always,steps i could be like,do not forget do not forget those steps,all right,shall we sandwich shall we cookie so yes,first of all i'm cooking,because let's face it c is for cookie,it's for me they taste like peanut,butter,and with the salt on top i mean oh my,god dude i'm so old,ovenly so good we love you,we love you so much they're the best,peanut butter cookies i would love,as a social experiment for you to write,into the drewbraymare show.com,and tell us what you think of this,recipe of about cooker ever,i love it we're going to do dessert,first and now we sandwich,yeah i couldn't resist,this probably isn't going to sound like,the right description but i just feel,like i ate an,entire produce section that's the most,delicious way,ever it's it's really really delicious,and sometimes just making yours