From the Kitchen

COOKIES OF THE MONTH

SEPTEMBER

Ingredients PB&J Crumble Cookies Sean

O’Neill-Treyburn Country Club

Cooking spray or butter, for coating the pan 2 ½ ½ Cups All-Purpose Flour TSP Baking Powder TSP Fine Salt 12 TBSP Unsalted Butter, at room temperature 1 1/3 Cups Granulated Sugar 1 1/3 Cups Natural Creamy Peanut Butter (no sugar added), at room temperature 1 Large Egg1TSP Vanilla Extract 1 1/2 Cups Concord Grape Jelly, at room temperature 2/3 Cup Coarsely Chopped Salted, Roasted Peanuts(Optional)

Instructions

1.Arrange a rack in the middle of a convection oven and heat to 325°F on low fan. Line the sidesand bottom of ahalf hotel pan with aluminum foil, then coat the foil with cooking spray orbutter; set aside.2.Whisk the flour, baking powder, and salt together in a medium bowl; set aside.3.Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beaton low speed until combined, then increase the speed to medium-high and beat until creamed.Stop the mixer and scrape down the sides and paddle with a rubber spatula.4.Add the peanut butter and beat on medium-high speed until combined. Add the egg and vanillaand continue to beat until completely combined. Stop the mixer and scrape down again.5.Return the mixer to low speed and gradually add the flour mixture, stopping when the flour isalmost incorporated (do not overmix). Remove the bowl from the mixer and fold in theremaining flour by hand with the rubber spatula.6.Sprinkle 1/2 of the mixture in the baking pan and press into an even layer. Bake until the top islight golden-brown, 15 to 20 minutes.7.Dollop the jelly over the crust and spreadinto an even layer as best as you can withoutdisturbing the crust. (Don’tworry if the jelly doesn't spread much, it will melt in the oven.)Sprinkle evenly with the chopped peanuts, if using. Using your hands, crumble the remainingdough into pieces about the size of almonds and sprinkle evenly into the pan.8.Return the pan to the oven and bake until the top is golden-brown, about 20 minutes more.Remove the pan to a wire rack and let cool completely. To serve, grasp the foil in the middle ofthe pan and lift the bar cookie slab out of the pan and onto a cutting board. Cut into bars

OCTOBER Chocolate Pretzel Oatmeal Cookies Patrick Budniewski-Holsten Hills Country Club

Ingredients

1 Cup Salted Butter 3/4 Cup Brown Sugar 1/4 Cup Granulated Sugar2 Eggs, Whole 1 1 TBSP Vanilla ¾Cup and 2 Extra TBSP ct All Purpose Flour 1TSP Baking Soda 1/2 TSP Cinnamon 1/2 TSP Kosher Salt1 ½Cup Old Fashioned 2 ½Cups Semi Sweet 1 Cup Mini Pretzels, c Oats Chocolate rushed¼ C Ch up ips Flaky Sea Salt (for sprinkling)

Instructions 1.Cream together butter and sugars until combined.Continue mixing, addingone egg at a timeuntil combined.Addvanilla and continue mixing until creamy. 2.Inaseparate bowl add flour, cinnamon, baking soda and kosher salt.Slowly add flour mixture toegg sugar mixture while mixing on low speed. Add 1/4 ofthe mixture at a time, scraping downsides making sure to fully incorporate flour mixture. 3.After flour mixture is all combined, add oats and chocolate chips folding them in by hand. 4.Roll dough into 2 Tablespoon size balls. 5.Gently push a few crushed pretzels into each ball and flatten with palm of hand to 1/2 inchthickness. 6.Bake in oven at 350°Ffor 9 to 11 minutes. 7.While cookiesare cooling sprinkle with flaky saltsea salt.