High Altitude Peanut Butter Cookies Food
OATMEAL CHOCOLATE CHIP HIGH ALTITUDE COOKIES
Make and share this Oatmeal Chocolate Chip High Altitude Cookies recipe from Food.com.
Provided by Anonymous
Categories Drop Cookies
Time 20m
Yield 36 small cookies, 36 serving(s)
Number Of Ingredients 14
Steps:
- Heat Oven to 375°.
- Mix butter, eggs and sugars until light.
- Add vanilla.
- Sift together flour, cinnamon, baking powder, soda, and salt. Add to butter mix.
- Mix in milk til combines.
- Add oatmeal, then chocolate chips (any type you prefer).
- Substitute or add nuts or raisins for chips using the same amounts.
- Drop or roll out dough onto ungreased cookie sheet.
- Cook for 9-11 minutes depending on size.
Nutrition Facts : Calories 175.6, Fat 8.6, SaturatedFat 5.1, Cholesterol 24, Sodium 153, Carbohydrate 24, Fiber 1.4, Sugar 13.8, Protein 2.3
HIGH ALTITUDE PEANUT BUTTER COOKIES
Melts in your mouth. Recipe adjusted for high altitude (7,500 ft) found this recipe on 1st Traveler's Choice Internet Cookbook.
Provided by Meeka777
Categories Drop Cookies
Time 21m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Beat in peanut butter, egg, and vanilla. Gradually stir in combined flour, baking powder, baking soda and salt; mix well.
- Roll heaping teaspoons of dough into 1-1/2-inch balls. Place balls 2 inches apart on cookie sheet. (If dough is too soft to roll into balls, refrigerate for 30 minutes.) Dip fork into sugar; press crisscross indentation on each ball, flattening only slightly. Bake 11 to 12 minutes. Let cookies stand on cookie sheets for 2 minutes. Remove cookies to wire rack; cool completely.
- Melt semisweet chocolate with 1-1/2 teaspoons shortening in top of double boiler over hot, not boiling, water. Place melted chocolate in baggie and snip bottom corner to create a small opening. Squeeze slowly to decorate cookies with a dragonfly design or create your own design.
- Makes: about 2 to 2-1/2 dozen cookies.
HIGH ALTITUDE GLUTEN-FREE PEANUT BUTTER COOKIES
This is a slight adaptation of Bev's wonderful "Flourless Peanut Butter Cookies" recipe #17943. They're naturally gluten-free, with no special ingredients, and they taste like regular peanut butter cookies. I live at about 5200 feet above sea level. I'm adding details on the peanut butter ingredients for a GF (and alergy aware) cookie exchange.
Provided by Jamie B
Categories Dessert
Time 22m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 355 degrees F.
- Mix peanut butter and sugar until smooth.
- Beat egg and baking soda.
- Add egg mixture to peanut butter mixture, stirring well.
- Roll into balls about 1 inch in diameter. Place on cookie sheet, leaving room for cookies to grow to almost 3 inches in diameter.
- Flatten each ball with tines of fork, making a cross pattern.
- Bake until puffed and slightly golden, about 8 - 12 minutes.
- Cool for a couple minutes on cookie sheets, then transfer to a rack to finish cooling.
- * JIF creamy peanut butter ingredients: roasted peanuts, sugar, contains 2% or less of molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono- and diglycerides, salt.
GRANDMA'S E-Z PEANUT BUTTER COOKIES
Perfect recipe for the junior baker! One bowl, fun to make, easy to succeed. Oh, and they taste great, too! High altitude tested (no adjustments).
Provided by Elizabeth H.
Categories Dessert
Time 30m
Yield 24-30 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350-degrees.
- Combine all ingredients in mixing bowl.
- Mix well with a spoon.
- Shape dough into 1-inch round balls.
- Place 2 inches apart on cookie sheet.
- Press balls flat with fork dipped in extra sugar.
- Bake for 12-15 minutes.
- Cookies should not be too brown.
- Remove from oven and allow to cool on cookie sheet for one minute, then remove to wire racks.
More about "high altitude peanut butter cookies food"
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Ratings 1Servings 24Cuisine AmericanCategory Dessert
- In a saucepan, melt the butter over medium heat. Add the peanut butter and stir until melted. Remove from the heat.
- Pour the melted butter and peanut butter into a mixing bowl. Stir in the brown sugar and granulated sugar, then stir in the egg, egg yolk and vanilla until well combined.
- Separately, whisk together the flour, corn starch, oats, baking soda, salt and cinnamon. Add the dry ingredients and stir the dough together until smooth.
- Cover the bowl with plastic wrap and refrigerate for 1 hour, to cool the butter back down and firm up the dough enough to scoop into balls.
15 HIGH ALTITUDE HOLIDAY COOKIE RECIPES - MOUNTAIN …
From mountainmamacooks.com
Estimated Reading Time 6 mins
- Snickdoodle Cookies. My kids favorite cookie- holiday or not! These are a classic and beloved by all. Often during the holidays I will use a sparkling finishing sugar to roll the cookies in to fancy them up a bit!
- Perfect High Altitude Sugar Cookies. This is MY favorite holiday cookie. I rarely make sugar cookies outside the month of December. Not because I don’t love them but because I don’t have any self control and will eat them ALL!
- Chocolate Crinkles with Coconut Oil. These are my favorite childhood cookie updated. My mom makes these every year! The original recipe calls for either canola or vegetable oil but I started using coconut oil a few years ago and love the taste and texture.
- Flourless Almond Butter Chocolate Chip Cookies. A delicious gluten free and grain free cookie option and absolutely incredible! I am not either gluten or grain free and love these cookies just the same!
- Peanut Butter Ritz Cookies with Dulce de Leche. Have you ever had these no bake cookies? I was introduced to them by a friend years ago and they’re a favorite to make this time of year.
- White Chocolate Citrus Snowballs. A fun twist on a classic. These snowballs have orange, lime, and lemon zest. Almond meal lends a nutty richness and these all butter cookies will melt in your mouth.
- Chocolate Peppermint Bark Cookies. Peppermint and chocolate. Is there a more classic holiday combo? I know mint is one of those flavors that people either love or hate and I bet you can guess what camp I fall into!
- Buddy the Elf Cookies. These are such a fun holiday cookie inspired by the movie Elf. A classic chocolate chip cookie recipe loaded with pop-tarts, mini-marshmallows, M&M’s, and sprinkles.
- Clementine Butter Cookies. This is an older recipe (if you can’t tell by the photos…) but I love it none the less. These butter cookies have orange zest, just a hint of cinnamon, and the glaze has a double dose of citrus from orange zest and a splash of orange liqueur.
- Chocolate Chip Cookie Sticks. I LOVE these cookies. While not totally biscotti, these cookies are baked twice. Think of them as your favorite chocolate chip cookie- extra crispy- and ready to dunk into a mug of coffee or tea!
HIGH ALTITUDE PEANUT BUTTER CHOCOLATE CHUNK COOKIES ...
From mountainmamacooks.com
4.9/5 (8)Total Time 25 minsEstimated Reading Time 4 mins
- In a large mixing bowl, cream the butter, peanut butter and sugars until light and fluffy, about 3 minutes. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
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Reviews 8Estimated Reading Time 5 minsServings 24Total Time 30 mins
- Melt the peanut butter, coconut oil, honey and pomegranate molasses together over low heat. Stir in the cinnamon and salt. Remove from the heat and allow to cool to room temperature or slightly warmer, and pour into the bowl of a standing mixer.
- Reduce the speed of the mixer to the lowest speed and add the flour, baking powder and baking soda.
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5/5 (2)Category SweetsServings 42Total Time 25 mins
- Using a stand or hand-held mixer, beat butter and sugars until light and fluffy, 2-3 minutes. Add eggs one at a time, incorporating each fully. Add peanut butter and vanilla until integrated into the dough.
- Add about half the flour mixture, beating in slowly until just incorporated, then add the remaining flour. Don’t overmix – stop mixer as soon as dry flour is no longer visible. Fold in chocolate chunks with a rubber spatula or wooden spoon.
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5/5 (1)Estimated Reading Time 5 minsCategory CookiesTotal Time 25 mins
- Prepare the brown butter in advance: In a medium saucepan or skillet, melt butter until foamy and continue to cook, watching carefully, until the solids begin to turn brown and butter begins to smell nutty. Remove from heat, pour into a heat-safe bowl, and place in fridge to re-solidify. This can take a few hours, so feel free to prepare the day before. Prior to baking, remove butter from fridge and allow to soften slightly.
- When you’re ready to bake, preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a separate bowl or the bowl of a stand mixer, cream the butter and sugars together until light and fluffy (how long this takes depends on the consistency of your butter; softer butter takes less time). Beat in the eggs one at a time, then stir in the vanilla.
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