Peanut Butter Cookies
Ingredients I:
8 Dozen |
16 Dozen |
| Brown Sugar |
1 Lb. |
4 Oz. |
2 Lbs |
8 Oz. |
| Granulated Sugar |
1 Lb. |
2 Oz. |
2 Lbs |
4 Oz. |
| Salt |
|
3/4 Oz. |
|
1½ Oz. |
| Baking Soda |
|
½ Oz. |
|
1 Oz. |
| Cinnamon |
|
1 ½ Tsp. |
|
½ Oz. |
| Shortening (A.P.) |
1 Lb. |
6 Oz. |
2 Lbs |
12 Oz. |
| Vanilla |
|
½ Oz. |
|
1 Oz. |
Ingredients II:
| Peanut Butter |
1 Lb. |
8 Oz. |
3 Lbs. |
|
| Whole Eggs |
|
8 Oz. |
1 Lb. |
|
| Milk (Liquid) |
|
4 Oz. |
|
8 Oz. |
Ingredients III:
| Pastry Flour |
2 Lbs. |
2 Oz. |
4 Lbs. |
4 Oz. |
Method:
Use 20 Quart Mixing Kettle For 8 Dozen Recipe And 30 Quart For
16 Dozen.
- Place Part 1 Ingredients Into Appropriate Mixing Kettle. Using A Paddle
Attachment, Cream Well In 2nd Speed (About 3-5 Minutes). Stop Machine And
Scrape Down Sides Occasionally.
- Add Part 2 Ingredients Starting With Peanut Butter, Then Eggs, And Then
Milk. Stop Machine And Scrape Down Sides After Each Addition.
- Add Flour And Mix In 1st Speed Until Smooth.
- Using A #40 Scoop, Portion Out On Sheet Pans Lined With Parchment.
- Using A Fork Dipped In Sugar, Flatten With A Cris-Cross Pattern.
- Bake At 3700f For 10-12 Minutes. Cookies Should Be On The Light Side.
Source: Chef Ronald Ng, CCSF
|
