GrandMa's« Peanut Butter Big Cookies

GrandMa's« Peanut Butter Big Cookies -...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
Sheet1 Page 1 GrandMa's® Peanut Butter Big Cookies When these cookies are cool, be sure to seal them up real super duper tight in something like Tupperware or a Ziploc bag. That's the way to keep these puppies moist and chewy like the original GrandMa's Big Cookies. In fact, the real product claims to be the only national cookie brand that guarantees the freshness of the product or double your money back. That's very big of the current manufacturer, Frito-Lay, which purchased the GrandMa's Cookies brand from General Mills back in 1980. 1/2 cup vegetable shortening 1/2 cup Peter Pan peanut butter 1 1/4 cups packed dark brown sugar 1 egg 1 teaspoon vanilla 3/4 teaspoon salt
Background image of page 1
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: 1 1/2 cups all-purpose flour 2 teaspoons baking soda 1. Preheat oven to 275 degrees. 2. Beat shortening, peanut butter, brown sugar, egg, vanilla, and salt together in large bowl until smooth. 3. In a separate bowl combine the flour and baking soda. Slowly add the dry mixture to the wet mixture while beating. 4. Roll 3 tablespoon-size portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18 to 20 minutes. Be careful not to overcook, or the cookies will not be chewy and you may negatively impact the full enjoyment potential of the product. Makes 14 to 16 cookies....
View Full Document

This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.

Ask a homework question - tutors are online