Cookies of the Month Golf

September Cookie of the Month: PB&J Crumble Cookies Sean O’Neill - Treyburn Country Club

Ingredients Cooking spray or butter, for coating the pan 2 ½ ½ Cups All-Purpose Flo TSP Baking Powder TSP Fine Salt ur 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 Egg 1 TSP 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 sides and bottom of a half hotel pan with aluminum foil, then

coat the foil with cooking spray or butter; set aside. Whisk the flour, baking powder, and salt together in a medium bowl; set aside. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on 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. Add the peanut butter and beat on medium-high speed until combined. Add the egg and vanilla and continue to beat until completely combined. Stop the mixer and scrape down again. Return the mixer to low speed and gradually add the flour mixture, stopping when the flour is almost incorporated (do not over mix). Remove the bowl from the mixer and fold in the remaining flour by hand with the rubber spatula. Sprinkle 1/2 of the mixture in the baking pan and press into an even layer. Bake until the top is light golden-brown, 15 to 20 minutes. Dollop the jelly over the crust and spread into an even layer as best as you can without disturbing the crust. (Don’t worry 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 remaining dough into pieces about the size of almonds and sprinkle evenly into the pan. 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 of the pan and lift the bar cookie slab out of the pan and onto a cutting board. Cut into bars.

October Cookie of the Month: Chocolate Pretzel Oatmeal Cookies Patrick Budniewski - Holsten Hills Country Club

Instructions Ingredients

1 Cup Salted Butter 3/4 Cup Brown Sugar 1/4 Cup Granulated Sugar 2 Eggs, Whole 1 1 TBSP Vanil ¾ Cup and la 2 Extract TBSP All Purpose Flour 1TSP Baking Soda 1/2 TSP Cinnamon 1 1 2 /2 ½ ½ TSP Cup Cup Kosher Salt Old Fashioned s Semi Sweet C Oats hocolate Chips 1 ¼ Cup Cup Mini Flak P y retzels, Sea Sal crushed t (for sprinkling)

Cream together butter and sugars until combined. Continue mixing, adding one egg at a time until combined. Add vanilla and continue mixing until creamy. In a separate bowl add flour, cinnamon, baking soda and kosher salt. Slowly add flour mixture to egg sugar mixture while mixing on low speed. Add 1/4 of the mixture at a time, scraping down sides making sure to fully incorporate flour mixture. After flour mixture is all combined, add oats and chocolate chips folding them in by hand. Roll dough into 2 Tablespoon size balls. Gently push a few crushed pretzels into each ball and flatten with palm of hand to 1/2 inch thickness. Bake in oven at 350°F for 9 to 11 minutes. While cookies are cooling sprinkle with flaky salt sea salt.