Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup creamy peanut butter
- 2 cups Lincoln Biscuits, crushed
Special Equipment Needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, mixing until combined.
5. Add the vanilla extract and peanut butter and mix until combined.
6. Gradually add the flour mixture to the butter mixture and mix until combined.
7. Fold in the crushed Lincoln Biscuits.
8. Drop the cookie dough by rounded tablespoons onto the prepared baking sheets.
9. Bake for 10-12 minutes, or until golden brown.
10. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Temperature: 375°F
Serving Size: Makes about 3 dozen cookies
Nutritional Information:
Calories: 220
Fat: 11g
Carbohydrates: 25g
Protein: 4g
Substitutions for Ingredients:
- All-purpose flour: can be substituted with gluten-free flour
- Butter: can be substituted with vegan butter
- Granulated sugar: can be substituted with coconut sugar
- Light brown sugar: can be substituted with dark brown sugar
- Eggs: can be substituted with a flax egg
- Creamy peanut butter: can be substituted with almond butter
- Lincoln Biscuits: can be substituted with graham crackers
Variations:
- Add 1 cup of chocolate chips to the cookie dough
- Add 1 cup of chopped nuts to the cookie dough
- Add 1 cup of dried fruit to the cookie dough
Tips and Tricks:
- For a softer cookie, bake for 8 minutes.
- For a crunchier cookie, bake for 12 minutes.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve the cookies on a platter with a variety of other cookies.
Garnishes:
Garnish with a sprinkle of sea salt.
Pairings:
Pair with a glass of cold milk.
Suggested Side Dishes:
Serve with a scoop of ice cream.
Troubleshooting Advice:
If the cookie dough is too crumbly, add 1 tablespoon of milk.
Food Safety Advice:
Keep the cookies stored in an airtight container at room temperature.
Food History:
The Lincoln Biscuit is a popular British biscuit that has been around since the early 1900s.
Flavor Profiles:
These cookies have a sweet and nutty flavor with a hint of vanilla.
Serving Suggestions:
Serve as an after-dinner treat or as a snack.
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