Peanut butter cookies - I need recipes, please.

[Anonymous No.17127968]

Weight (imperial or metric, doesn't matter) preferred. Thanks.

[Anonymous No.17127975]

bitch use google??

[Anonymous No.17127982]

>>17127975
bitch its all fucking cups??

[Anonymous No.17127994]

>>17127982
Fuck off

[Anonymous No.17127996]

>>17127982
so get measuring cups or just convert it stupid??

[Anonymous No.17128035]

>so-called cooking board
>no one has recipes to give

[Anonymous No.17128077]

>>17127968
The GOAT

[Anonymous No.17128102]

>>17128077
Fucking cups. Murica was a mistake.

[Anonymous No.17128295]

Fuck this board.

I'll make a McDick's thread next time.

[Anonymous No.17128366]

>>17128077
>i can make these right now
nice
>shortning
i buy butter in bulk and always use butter. i am aware of the differences in using different fats in cooking, but not really familiar with them. shat constitutes 'shortning?' does it have to do with saturated fat content? can't lard be used as a shortning as well as more commonly used products like crisco?

[Anonymous No.17128370]

>>17128366
crisco is shortening. lard can be used as a replacement, but butter most of the time will work as well.

[Anonymous No.17128404]

>be OP
>slide the BBC from his ass to make Jamal some PB cookies because "dem shits is fuckin lit"
>can't into google because his AIDS-rattled brain
>goes to /ck/ to ask for recipes in a specific way
>too stupid to convert measurements (see: AIDS-brain)
>doesn't get his answer immediately
>tries to incite other anons to post what he wants
>no response
>samefags
>no response
>cries in defeat

[Anonymous No.17128413]

>>17128404
learn to cook.

[Anonymous No.17128760]

1 jar pb
1 cup sugar
1 egg

[Anonymous No.17128780]

>>17128102
>I can’t do simple conversion
Must suck to be retarded. Even our literal 80iq ghetto drug dealers can mentally convert between ounces/grams.

[Anonymous No.17128785]

>>17127975
Not based

[Anonymous No.17128808]

>>17127982
stupid euro

[Anonymous No.17128820]

>>17128780
Cups are a measurement of volume, not weight. You can't accurately convert cups to grams you fucking retard.

[Anonymous No.17128851]

>>17128404
So obsessed with interracial porn, you bring it up during a cookie discussion.

[Anonymous No.17128897]

>>17128820
Weird, because simply googling “1 cup of sugar in grams” or whatever other ingredient gives exact results.
Are search engines are too complex for zoomers now?
Do I need to make a YouTube video which begins
>Yo whazzup guys it’s YA BOY Anon-dawg that’s A to tha D comin at ya HARD AND FAST with some cups to grams conversions but fo real fo real tho be sure and smack like, slap subscribe, and ding the shit out that little bell bruh!”

[Anonymous No.17128905]

>>17128897
you really expect that retard to know how to use google? he can’t even find his own recipes

[Anonymous No.17128964]

>>17128897
>implying retards who specify recipes in cups actually measure things consistently anyway

[Anonymous No.17128976]

literally 5 bucks
you can even get that shit at the dollar store

[Anonymous No.17128988]

>>17128964
Yes, you retarded little zoomlet.
There are literally measuring devices for this.
They’re analog though; no display or phone app, so it would be a steep ass learning curve for you.
I guess I should make that YouTube video for you and your friends after all.

[Anonymous No.17129055]

>>17128897
I have no idea what you're trying to say. Who are you even quoting?

[Anonymous No.17129059]

>>17128897
>Weird, because simply googling “1 cup of sugar in grams” or whatever other ingredient gives exact results.

did the american school system fail you this much on critical thinking? glad i went to a state with good public schools, not whatever jerkoff flyover shithole you crawled out of to post this utterly retarded comment. let me ask: if you spoon in flour into a cup measure, will you _always get the exact same volume_ as if you were to use the scoop directly?

if your answer is "fucking google it", your brainlet status is showing.

[Anonymous No.17129061]

Literally 5 bucks, can even get that shit at the dollar store

[Anonymous No.17129072]

>>17128780
ounces and grams is fine, cups and grams are not. if you had half a brain you'd realize the image has volume measurements and the OP asked for weight. so fuck off.

[Anonymous No.17129081]

>>17128760
If you mix this with oats I think it's a legitimate no-bake cookie recipe. Not sure how much. Probably just enough to hold everything together.

[Anonymous No.17129087]

Meanwhile, in England

[Anonymous No.17129104]

>>17129059
Holy fuck you are a special kind of retarded.
>bragging about going to public school
Weird flex.
People have measured flour in cups for generations with zero issue. If it presents you with a challenge, that sounds like a you-problem.
Treat a “cup” of flour as 142 grams, faggot. Since nobody fucking spoons flour into a cup measurer I’d say you don’t have to worry about your public-school-tier hypothetical.

[Anonymous No.17129105]

>>17129059
Why are yuropoors (and Americans who want to be yuro like babishand other liberals) obsessed with making scientifically accurate cookies?

>I'm gonna get out my scale because I need 457.6g of flour, 237.89g of white sugar and 4.5g of baking powder, 0.256kg of chocolate chips, 65g of packed brown sugar and 225g of butter EXACTLY (!) otherwise my chocolate chip cookies will be imperfect and awful!

[Anonymous No.17129107]

>>17127968
Ingredients

4½ ounces | 128 grams all-purpose flour, such as Gold Medal
6 ounces | 170 grams salted honey-roasted peanuts
10 ounces | 283 grams creamy peanut butter
4 ounces | 113 grams unsalted butter, soft but cool—about 65°F
10 ounces | 283 sugar
¾ teaspoon | 3.75 ml Diamond Crystal kosher salt (half as much if iodized)
¾ teaspoon | 3.75 ml baking soda
½ teaspoon | 2.5 ml baking powder
2 teaspoons | 10 ml vanilla extract
1 large egg, straight from the fridge, well beaten, typically 50 grams of egg (total of the white and yolk)
1½ ounces | 43 grams milk (any percentage will do)

Directions

Adjust oven rack to middle position and preheat to 350°F (180C). Sift flour into the bowl of a food processor (if using a cup measure, spoon into the cup and level with a knife before sifting). Add peanuts and pulse until fine, about 1 minute. (In an airtight container, this mixture will keep at room temperature for up to a month.)
Combine peanut butter, butter, sugar, salt, baking soda, baking powder, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until soft and light, about 3 minutes. With the mixer running, add the egg in two additions, mixing until each one is well incorporated. Reduce speed to low and add the peanut flour, followed by the milk, mixing to form a very soft dough.
Divide into thirty-four 1⅛-ounce (32-gram) portions. Arrange on a parchment-lined aluminum baking sheet, leaving 2 inches (5cm) between them. Bake until the edges are firm and just barely beginning to brown but the cookies are still puffed and steamy in the middle, about 16 minutes. Cool on the baking sheet until the crumb is set, about 10 minutes.
Enjoy warm, or store in an airtight container for up to 1 week at room temperature.

[Anonymous No.17129113]

>>17129105
baking is literally all about precision

[Anonymous No.17129120]

>>17129113
Your grandma baked better than you ever will entirely by eye and by feel.

[Anonymous No.17129134]

>>17129105
Recipes that have weird numbers like that are typically converted and passed on by people not smart enough to understand they can round numbers off with no problem.

Scales are more about consistency, because you will always be pretty close to your target and thus your baking will be better.

[Anonymous No.17129135]

>>17129104
> Since nobody fucking spoons flour into a cup measurer

absolutely no knowledge of how baking happens in the US, nor the history of it. also, the word is just "cup measure", not "cup measurer". your brainlet status is showing.

>>17129105
nothing to do with "scientifically accurate", it has far more to do with consistency. measure solids with weight and liquids with volumes. it's not hard and greatly helps with consistency. this is obvious.

[Anonymous No.17129137]

>>17129107
Saved. Gracias, mi amigo.

[Anonymous No.17129141]

>>17129107
THANK YOU!

[Anonymous No.17129144]

>>17129120
yeah from hundreds of fuck ups you tardo. you don't get to being a good baker with 0 understanding of measurements without fucking up your food for years on end.

[Anonymous No.17129154]

>>17129135
Sorry you’re shit at combining ingredients in a bowl. I guess they replaced home ec with gender studies in public school.

[Anonymous No.17129157]

>>17129137
messed up, on the sugar, it's obviously 283 grams for the sugar. use regular granulated, not castor or something. use castor if you have nothing else on hand of course. if you like the recipe check out Stella Parks, it's just the peanut butter cookie recipe from her book "Bravetart". everything in her book is amazing.

[Anonymous No.17129204]

>>17129135
>>17129113
>>17129134
Please quantify/qualify how the consistency of your recipe changes when using 300g of flour instead of 270g if you make a batch of chocolate chip cookies.

[Anonymous No.17129210]

>>17129144
Grandmas don't measure. They cook entirely by eye and by feel, as your ancestors have for millennia.

[Anonymous No.17129216]

>>17129204
A 30 g flour difference will change the end product of any recipe, regardless if it's more or less, but I always work with 1-2% margin of error for my baked items in terms of ingredient weights.

[Anonymous No.17129217]

>>17129204
300 - 270 = 30.
Your chocolate chip cookies become 30g flourier.
Think about it. If your batch is 30 cookies, that’s 1g per.
That’s enough of a difference to turn a heavenly batch of cookies into absolute garbage that a decent person wouldn’t subject their dog to.

[Anonymous No.17129223]

I think people should be more understanding of the Americans in this thread. It's not like anyone wants to have to sift and level their dry ingredients, and have to wash a bunch of measuring cups, just to achieve less precise results. But when all you have is an arrangement of plastic cups passed down through the generations, and buying a scale would mean you can't afford the ingredients for the food; what else can you do? You muddle through. It's not THAT important.

A little humility would go a long way desu. Don't brag just because you live in a first world country and can afford a scale.

[Anonymous No.17129241]

>>17129217
>>17129216
>can't quantify or qualify the difference

[Anonymous No.17129267]

>>17129241
>can’t quantify the difference
>replying to a literal equation quantifying the mathematical difference
No worries, I’d never expect basic cognitive function from a soyjack poster.

[Anonymous No.17129276]

>>17129267
>1g of flour is bad! why is it bad? ummmmm it just is ok? lol

[Anonymous No.17129277]

>>17129241
>3 syllable words are soy
you got a list of stuff that you prefer not to be said around you? we dont want to offend your over sensitive ass

[Anonymous No.17129298]

>>17129276
Did you at least look up “quantify” so you’ll be less retarded in the future?
As long as a retarded soyjack-posting zoomlet learned something, I’ll consider it my good deed for the day.

[Anonymous No.17129326]

>>17129204
>>17129217

> Think about it. If your batch is 30 cookies, that’s 1g per.
assuming it's equally distributed

>That’s enough of a difference to turn a heavenly batch of cookies into absolute garbage that a decent person wouldn’t subject their dog to.
you're missing the point. it's about being consistent. if you use a cup measure, the difference can be between 50% extra if you do the scoop directly via the cup measure into your flour, or you spoon into the cup measure method. so tell me, anon, does your recipe change when you can have up to 135g of extra flour if measured poorly? that adds up, quick. your theoretic 30 cookie distribution now has 4.5g extra flour per cookie, and that will substantively change the outcome assuming all other measure are correct. in addition, cookies are a bad baking item to do this comparison on. cookies in general are very forgiving. at worst they come out kinda shitty but they're sugar bombs, so it's whatever. do it with anything harder (cake, bread, etc.) and the margin for fuck up is a lot smaller.

[Anonymous No.17129423]

>>17129326
>if you use a cup measure, the difference can be between 50% extra if you do the scoop directly via the cup measure into your flour, or you spoon into the cup measure method.
What on earth are you basing this on?
I can’t imagine anyone who isn’t invoking literal retard-strength would pack 50% more flour into a cup.
In fact it’s basic common sense to *not* pack flour (or brown sugar) into the measure unless the ingredient quantities in the recipe specifically call for that.
I understand that going by mass is more idiot-proof, but I also think it’s silly to imply that nobody was baking “correctly” before kitchen scales became commonplace.

[Anonymous No.17129479]

>>17129423

>In fact it’s basic common sense to *not* pack flour (or brown sugar) into the measure unless the ingredient quantities in the recipe specifically call for that.
you need to get out then, anon. i have friends that buy flour from the store, open up the bag, stuff their grubby cup measures directly into a heavily compacted bag of flour, and then dump it into whatever recipe they're trying to make. only to come out with chalky cakes and cookies every time, or some supremely sweet pile of garbage that i have to say is good while i throw it in the trash.

> What on earth are you basing this on?
https://www.thespruceeats.com/how-to-measure-481257
https://www.seriouseats.com/how-to-measure-wet-dry-ingredients-for-baking-accurately-best-method

also, seriously, if you had a scale you can literally test this out yourself. most people know to spoon in flour (apparently you don't, i hope your shitty private school education covers that in home ec nowadays)
etc. i was full on into using dry measuring cups when i started out baking. then i got a fucking scale and my consistency is significantly higher than before, so i threw anything larger than a tablespoon into the trash. if the recipe is for baking and doesn't have weights, it's not worth shit anyway.

also, nobody is implying
>I also think it’s silly to imply that nobody was baking “correctly” before kitchen scales became commonplace.
my, and everyone else's points, are about consistency. your grandma and the nth-generation before her learned how to properly measure things through trial and error. you are making fallacious arguments to suggest otherwise. nobody comes out of the womb with the ability to measure dry ingredients correctly. do you know how to avoid the trial and error? just use a fucking scale. you'll learn what a tbsp/tsp/cup is anyway just by doing it enough times, but now you have the benefit that you can get consistent results after a few tries instead of after a few dozen tries.

[Anonymous No.17129491]

250g peanut butter
100g white sugar
1 large egg

mix everything together, roll into balls. press with fork. bake at 350f till done.
now everyone stfu and make some cookies.

[Anonymous No.17129493]

>>17128077
How many cookies does this make?

[Anonymous No.17129513]

>>17128077
Not bad but not goat. Used butter instead

[Anonymous No.17129605]

>>17129479
>you need to get out then, anon. i have friends that buy flour from the store, open up the bag, stuff their grubby cup measures directly into a heavily compacted bag of flour, and then dump it into whatever recipe they're trying to make
I’d argue that your friends need to get out more.
It sounds more like a disconnect between people who were taught basic kitchen sense by their parents, and people who weren’t.
>you are making fallacious arguments to suggest otherwise. nobody comes out of the womb with the ability to measure dry ingredients correctly
Correct. See my above comment about learning basic kitchen fundamentals from parents.

I’m not sure why you’re trying to argue with me or call my comments fallacious when I literally stated that measuring by mass is more idiot-proof.
I don’t mean that as a snarky insult; I mean it in the sense that someone who never learned basic fundamentals will be better off using that method.
However that doesn’t negate the countless people who manage perfectly fine with volumetric measurements.
>if the recipe is for baking and doesn't have weights, it's not worth shit anyway.
Isn’t that a bit disingenuous? You’re honestly saying that any baking recipe that predates affordable gram-accurate kitchen scales is shit?
>if you had a scale you can literally test this out yourself
I literally have and use a kitchen scale. I’m not emotionally invested in one method or the other. I get perfectly fine results whether a recipe gives ingredients in volume or mass.

[Anonymous No.17129713]

>>17129605
>However that doesn’t negate the countless people who manage perfectly fine with volumetric measurements.
you keep arguing past my point, I'm not sure how to make it more clear. we're talking about consistency. you will not get the same consistency from using cup measures than what you would with a kitchen scale. i don't see how there's anything to discuss here. someone with decades of experience will never be as accurate as a kitchen scale. move on.

> Isn’t that a bit disingenuous? You’re honestly saying that any baking recipe that predates affordable gram-accurate kitchen scales is shit?
you're not able to read my argument closely, but we're still talking about _weights_ here, right? i don't care if they use grams or ounces - i can convert between them pretty easily. i am talking about using volume measurements vs. weight measurements for dry goods. pic rel is what they used to measure weights before gram-accurate scales were commonplace, c. 1900.

> I literally have and use a kitchen scale. I’m not emotionally invested in one method or the other. I get perfectly fine results whether a recipe gives ingredients in volume or mass.
great! try the various methods that exist for scooping flour into a cup measure. you will see a noticeable difference in the results.

[Anonymous No.17129720]

>>17129605
didn't want to split two images, here's a screenshot of the OG american cookbook: "The Boston Cooking-School Cook Book". each cookbook back then included different instructions for how to measure volume. imagine what a pain in the ass that needs to be to figure out what technique for measuring dry goods with volume would have been?