The practice of creating a crosshatch pattern on peanut butter cookies with the tines of a fork appears to have begun with a recipe published in the July 1, 1932 edition of the Schenectady Gazette, which instructed bakers to “press [dough] down with a fork, first one way, then the other, so they look like squares on waffles.”
A year later, Balanced Recipes, a cookbook published by Pillsbury Flour Mills, also called for flattening the cookies with a fork—but in only one direction.
In 1938, when The Settlement Cookbook specified a crosshatch for its peanut butter cookies, as the Gazette had, the method took off.
But why a crosshatch in the first place? Since peanut butter cookie dough is generally dense and doesn’t spread well, the cookies need to be flattened in order to bake evenly, and a fork is the perfect tool for the job. Because the dough for our Chewy Peanut Butter Cookies is softer and spreads more than traditional peanut butter cookie dough, we don’t need a crosshatch. (And don’t be tempted to add one for decorative purposes; the dough’s softness also means that it won’t hold a sharply defined pattern.)
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.