Jumbo Peanut Spiral Cookies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk oats and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and baking bits., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 12-14 minutes or until edges are browned. Remove from pans to wire racks to cool. Store in airtight containers.

Steps:

• Combine first 4 ingredients in a large bowl.
• Set aside.
• Cream butter, peanut butter and sugars in another bowl until light and fluffy – using electric mixer at medium speed.
• Add eggs, one at a time to creamed mixture; beat well after each addition.
• Blend in vanilla and milk.
• Gradually stir in dry ingredients, blending well.
• Stir in oats and raisins.
• Drop by tablespoon onto well greased baking sheets (about 2" apart).
• Bake in preheated 350* oven for 15 minutes, or till light golden brown.

Steps:

• Time does not include refrigerating the doughs.
• To make the plain dough: Using a sharp knife, slice the vanilla bean in half lengthwise.
• Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean.
• Place the butter, sugar, egg yolks, vanilla bean seeds and orange zest in a medium sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute.
• Combine the baking powder, salt and flour and add to the butter mixture all at once.
• Beat on low speed just until combined, about 1 minute.
• (Do not overmix the dough, or it will become tough.) Remove the dough from the bowl and form it into a 4-inch by 9-inch rectangle and wrap in plastic wrap and place in the refrigerator for 1 hour.
• (The dough can be made in advance and refrigerated overnight.) To make the chocolate dough: Using a sharp knife, slice the vanilla bean in half lengthwise.
• Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean.
• Place the butter, sugar, egg yolks, vanilla bean seeds and orange zest in a medium sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute.
• Combine the baking powder, salt, cocoa powder and flour and add to the butter mixture all at once.
• Beat on low speed just until combined, about 1 minute.
• (Do not overmix the dough, or it will become tough.) Remove the dough from the bowl and form it into a 4-inch by 9-inch rectangle and wrap in plastic wrap and place in the refrigerator for one hour.
• (The dough can be made in advance and refrigerated overnight.) To make the spiral pattern: Preheat an oven to 400 degrees.
• Remove the doughs from the refrigerator.
• (They will be hard; to make them easier to roll, give them a few quick raps with a rolling pin.) Lightly flour each side of each piece of dough and roll each piece into a 7-inch by 16-inch rectangle about 1/8-inch thick.
• Brush what will be your bottom layer of dough with a thin coat of water.
• Place one dough on top of the other and roll out another inch or so.
• Brush the top dough with another thin coat of water to help the dough stick to itself.
• Starting at the long side, roll the two dough into a cylinder 1 1/2- to 1 3/4-inch in diameter.
• Put in the refrigerator for another 10 minutes or so until hard.
• Cut the cylinder into 1/2-inch thick slices and lay the cookies cut side down on a parchment paper covered baking sheet, about 1/2-inch apart.
• Bake until lightly browned, about 15 minutes and cool on a wire rack.
• The cookies will store for 5 days in an airtight container.

Steps:

• For the filling: chop peanuts and mix in a bowl with brown sugar and cinnamon; set aside.
• Put flour, butter, sugar, salt and peanut butter into food processor. Mix until small pieces are formed.
• Add water and mix until it just holds together. Turn out on a floured flat surface and knead dough with floured hands one or two times just that dough holds together. Divide it into two parts.
• Layer plastic wrap on surface and well first part of dough with a floured rolling pin to a size of approximately 8.5 x 12.5 inches; set aside.
• Do the same with the second part of the dough. Sprinkle the filling onto this part of the dough. Cover it with the other part of the dough.
• Roll up from the short side to form a spiral. The plastic wrap will be of help. For Jumbo spirals roll up from the long side (a little bit tricky).
• Cover in plastic wrap and put into the fridge for at least 30 minutes. Meanwhile preheat oven (390°F/200°C). Line a baking tray with parchment paper.
• Take spiral out of the fridge and cut with a long knife into 1/4 - 1/2 inch thick slices. Before each cutting put knife into very hot water. Place spirals on baking paper with the aid of a cake shovel.
• Bake for 15-20 minutes until slightly to light golden brown. Take tray out of the oven and let cool spirals on tray for 5 minutes. Using a cake shovel remove spirals from tray and let cool completely.
• NOTE: the roll up and forming of the spiral as well as the cutting into slices can sometimes be a little bit tricky, be patient.
• Cooking time is chill time and baking time.