Made with "JIFFY" Cookie Base Mix.
This Recipe Uses:
"JIFFY" Cookie Base Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Cookie Base Mix | 2½ lb | 5 lb |
| Peanut Butter | 2 cups (19 oz) | 4 cups (38 oz) |
| Brown Sugar | 1/4 cup (1.8 oz) | 1/2 cup (3¾ oz) |
| Eggs | 2 | 4 |
| Water | 1/2 cup (4 oz) | 1 cup (8 oz) |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add peanut butter and brown sugar into mixing bowl. Cream on low speed* for 30 seconds. Beat in eggs until blended. |
| 3 | Add Cookie Base Mix and water into mixing bowl. |
| 4 | Blend on low speed* for 1 more minute. |
| 5 | Stop mixer. Scrape bowl and paddle. |
| 6 | Scoop dough, roll into a ball and place onto a greased or paper-lined pan. |
| 7 | Use the back of a fork to gently flatten each cookie and make a crisscross pattern. |
| 8 | Bake according to the table below. |
| SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| #40 scoop (1.0 oz) | 325°F for 8 – 12 minutes | 375°F for 12 – 15 minutes | 133 |
Baking time may vary depending on the oven and oven load.
* Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.