Help, What Should I Do -- Too Much Butter
Baking By Echooo3 Updated 23 Dec 2010 , 3:35am by letsgetcaking
I started to make peanut butter cookies (my favorite recipe) but just realized I put 1/2 cup too much butter in the peanut butter/butter/shortening/sugar mixture.
1) should I try to double the recipe? which i doubt will fit in my mixer
2) go ahead an make them with the extra butter (won't the spread bad?)
Here is the recipe
2.5 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup butter
1/2 cup shortening
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
What would you do?
Test one cookie in the oven & see what happens--if you don't like the outcome then...
Make another batch and omit the butter--the shortening in the second batch will do it's thing enough with the eggs & sugar & stuff--so that won't be a problem. Then combine both batches carefully. They might become a bit tough, as in bready for the extra mixing but it will be more close to right.
I would definitely double the recipe. If the amount won't fit, double the wet ingredients first, then divide it and separate some into a separate bowl. Then add the dry ingredients to each batch of wet ingredients. You can never have too many peanut butter cookies! Yum!
[quote="-K8memphis"]Test one cookie in the oven & see what happens quote]
K8memphis -- that's a GREAT suggestion. I've got "one" cookie in the oven right now and fingers crossed. I'll let you know what happens although I must say the dough is very soft and fluffy.
You may have come up with a great new cookie recipe and didn't even know it! I'll check back later and see what you say.
Surprisingly the cookie did not spread. It maintained the shape, I used a 1" cookie scoop, topped it with a hershey kiss when it came out of the oven.
Taste test: The cookie was a very tender "melt-a-way" consistancy. Looked fine and tasted pretty darn good. I don't think they would pack well due to them being so tender.
I really don't understand why it didn't spread out from all the fat. Oh well, I certainly am not a scientist.
Thanks.
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