Oster FPSTCF7500 - Manual (Page 12)

Peanut Butter Cookies
The classic combination of peanut butter and chocolate are highlighted when dipped into
the Chocolate Fountain. Add 1/2 cup of chopped peanuts or crunchy peanut butter chips for
a more intense peanut butter flavor.
1 1/4 cups flour
1/2 teaspoon kosher salt
1 cup light brown sugar
1/4 cup crunchy peanut butter
1/2 teaspoon baking soda
1 stick unsalted butter,
room temperature
1 egg
Preheat oven to 350°F. Grease 2 cookie sheets. Sift together the flour, baking soda, and
salt; set aside. Beat the butter and sugar in an electric mixer until light. Beat egg into butter
and sugar. Add in peanut butter (and chips or peanuts). Blend in dry ingredients until just
combined. Place in refrigerator for about 30 minutes to firm.
Roll teaspoonfuls of dough into balls. Place the balls onto the greased cookie sheets.
With fork tines, make a crisscross pattern on each ball. Bake about 12 to 15 minutes.
Makes 24 cookies.
Sugar Cookies
1 stick unsalted butter, (or 1/2 stick butter,
1/2 cup vegetable shortening),
melted and cooled
1 large egg
1 teaspoon vanilla
1 cup sugar plus additional
for coating the cookies
2 cups all-purpose flour
2 teaspoon baking soda
1/8 teaspoon salt
Preheat the oven to 375°F. Lightly grease 2 cookie sheets. With an electric mixer, beat
together the butter and 1 cup of the sugar until light. Add the egg and the vanilla and
beat until well combined. Sift together the flour, the baking soda, and the salt. Add the
flour mixture into the batter until it forms a dough. Put dough into a zippered bag and
place in the refrigerator until firm.
Measure tablespoons of dough and roll into balls. Roll the balls in sugar and place 3 inches
apart on cookie sheet. Flatten the balls with the bottom of a glass dipped in the sugar (the
edges will crack slightly) and bake the cookies for 8 to 12 minutes.
Makes about 32 cookies.
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