Classic Peanut Butter Cookies

Sorry for the long hiatus over here in my blog! I was feeling rather down and uninspired to write since my last post here. I updated everyday on my facebook page though, and I'm really happy to see new people on my facebook page from all over the world! I really wish one day I can meet everyone here~~ ^^

Well, anyway!

Despite me feeling blue for the past month, I've been trying my best to bring cheer to my other friends with my baked goods at that same time~! ^^

I've made peanut butter cookies, lemon drop cookies, very dark chocolatey cookie balls and so on~!

They are all very delicious, and today I'm going to share what was a huge hit with my friends and family!

These are classic peanut butter cookies and as you can see, they don't look exactly pretty. Hahaha! Oh but who cares when they are so delicious! They are fragrant and moist on the inside, yum yum!

I used Skippy's Creamy Peanut Butter. I'd wanted to get Chunky because I just love to bite on things, haha, but I grabbed the wrong bottle. -____-"

If you are very particular about the food you put into your tummy, go ahead and grab some organic and pure peanut butter~ ^^ If yours is just pure peanut butter without other added additives (read the ingredients list!), do add some salt into this recipe. A pinch or 2 will do. 

Ingredients (Makes about 20 cookies):

- 3 tbsp water + 1 tbsp flaxseed meal (or 1 egg, beaten)
- 150g all-purpose flour
- 1tsp baking powder
- 150g peanut butter
- 50g raw sugar
- 50g brown sugar
- 40g shortening / refined coconut oil (if using this, measure 40g of the coconut oil in its liquid form as the 1st step and pop it into the freezer until you need to use it)

1. Preheat oven to 180℃. Line baking sheets with parchment paper.

2. Sift flour and baking powder into a medium-sized bowl.

3. In the bowl of a stand mixer, cream together the peanut butter, sugars, and shortening (or solidified coconut oil). Scrape down the sides, then beat in the flaxseed mixture (or egg).

4. Stir in (2) until thoroughly combined.

5. Use a small ice cream scoop and drop the dough 2 inches apart onto the prepared sheets. If you do not have an ice cream scoop, you can use your hands, grab a piece of dough, and roll it into a ball, and place them onto the lined sheets.

6. Using a fork, press the cookies down in a criss-cross pattern.

7. Bake cookies for 10 to 12 minutes or until the edges are golden and the tops no longer look wet. Be careful not to overbake!

8. Transfer cookies to cooling racks and wait for them to cool before storing them in pretty glass bottles or cookie containers~! ^^

These cookies can keep for up to 5 days in room temperature in an airtight container, or freeze for up to 3 months. ^^

I hope you enjoy them! They are so very delicious, easy-to-make, and make great gifts for friends!

Choose to buy organic refined coconut oil if using it to bake. The unrefined one has a strong coconut taste and smell, which you might not want or like in your baked goods. ^^

Where to buy:

Currently, I'm using this one and I got mine from Organic Sunny's Choice at The Rail Mall. You will be able to find many other excellent choices of coconut oil in selected Cold Storage supermarkets, Yes Natural organic shops, and other healthfood/organic stores, and even Indian provision shops. 

Coconut oil is just lovely. It's the only non-meat oil that can be solidified naturally in lower temperatures. ^^ Read about the other awesome use of coconut oil here!

Random, but I wonder if anyone missed this blog's updates at all. Probably not, because there are so many blogs out there to keep you entertained, and this blog hasn't been particularly entertaining I guess. Hahaha! But well, anyway, remember to like Happy Girls Cute Food on Facebook if you like reading my updates. I update there everyday with recipes, food porn (haha!), and some nice fashion for girls. So, check it out, and like the page if you like it! ^^