Download Big, soft, chewy cookies: more than 75 recipes for the best by Jill Cleave PDF

By Jill Cleave

This booklet was once now not fairly what I anticipated. It assumes that you're already an complete cookie baker (I am) and offers recipes which are relatively tempting yet no tools on blending. It does supply a number of tips about the following an there yet i wouldn't recommed this publication for a amateur cookie baker

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Extra resources for Big, soft, chewy cookies: more than 75 recipes for the best cookies in the world

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C o c o L o c o No - Ba k e C o ok ie s 1 cup granulated sugar ¼ cup (½ stick) unsalted butter ⅓ cup whipping cream 2 tablespoons unsweetened cocoa powder ½ teaspoon vanilla extract ¼ cup creamy peanut butter 1½ cups quick-cook ing oats ½ cup raisins 34 1 2 Line a cookie sheet with waxed paper and set aside. In a saucepan, combine sugar, butter, whipping cream, and cocoa powder. Heat and stir until blended and smooth. Bring mixture to a full rolling boil and boil for 1 minute. 3 Remove from heat and stir in vanilla and peanut butter until well blended.

If you don’t have extra-chunky peanut butter on hand, you can use creamy and add 1⁄2 cup chopped peanuts to the cookie dough. C h u n k y Pe a n u t B u t t e r C o o k i e s ½ cup (1 stick) unsalted butter, at room temperature ⅔ cup extra-chunk y peanut butter 1 cup packed light brown sugar 2 large eggs 1 cup all-purpose f lour 1 cup f inely ground old-f ashioned oats 30 1 2 Heat oven to 350°F. In a mixing bowl, cream butter, peanut butter, and sugar until smooth. Add eggs and blend. 3 4 Stir flour and ground oats into creamed mixture.

Store cookies in an airtight plastic storage bag at room temperature for up to five days. 19 Drop C O O K I E S Macaroons represent the very definition of chewy. A thin crust on the outside yields to a soft, chocolaty, chewy interior. Mmm, macaroons! Choc olate Coc onut Mac aroons 6 ounces semisweet or bittersweet chocolate, cut into pieces 2 large egg whites ⅓ cup granulated sugar 1 teaspoon vanilla extract 2 cups sweetened shredded coconut 20 1 2 Heat oven to 350°F. Melt chocolate in the top of a double boiler over barely simmering water.

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