Easy Peanut Cookies

Peanut Cookies is one of the many cookies which I've helped my mum to make in my childhood years during each Lunar New Year.  Reminiscence of this flavorful cookies brings fond memories when I place the first batch for baking with the smell engulfing the whole house.  Let me share with you all this made-easy Peanut Cookies by using peanut butter instead of raw peanuts.

Ingredients:
300g plain flour (sifted)
75g caster sugar
300g smooth peanut butter
7 tbsp cooking oil
1 egg yolk (lightly beaten)
roasted peanuts (halved)

Methods:

1. In a mixing bowl add plain flour and caster sugar, stir to mix.
2. Add in peanut butter.  Using a stand mixer mix the mixtures using the hook attachment.
3. Add cooking oil, one tablespoon at a time and continue to mix until all the ingredients come together into a smooth dough.
4. Roll into marble size balls and place on a lined baking sheet.
5. Press half of the roasted peanut into the rolled dough.  Brush with egg yolk.
6. Bake in a preheated oven of 160 degree Celsius for 20 minutes.
7. Cool on wire rack and store in an airtight container.

This recipe is adapted from Lisa's Lemony Kitchen with slight amendment.

Cornflake Cookies

The buttery and soft cornflakes crunch of this cookies will sure finish in no time. During baking time, the aroma flood the whole house and we just couldn't wait to give it a bite.

Ingredients:

250g unsalted butter

175g Icing Sugar

1 egg

350g plain flour (sifted)

1 tsp baking powder (sifted)

150g cornflakes (crush slightly with hand so that you can still feel the crisp of cornflakes after baked)

Extra whole cornflakes (for topping)

Methods:

1. In a big bowl combine plain flour, baking powder and cornflakes, set aside.
2. Cream butter, egg and icing sugar together until pale.
3. Pour in all the plain flour mixture to the butter mixture and mix them together at low speed (do not over beat), then mix with a spatula.
4. I use a small ice-cream scoop to scoop out the mixture, place onto a lined baking sheet, then using a butter knife to push the dough down.  Top with pieces of whole cornflakes.
5. Bake in a preheated oven of 180 degress Censius for 15 minutes or until golden. Cool the cornflakes cookies completely and store into an airtight container.

Recipe adapted from Ann Low with slight amendment.

Chocolate Crinkles

Ingredients:
1 cup cocoa powder (sifted)
2 cups granulated sugar
1/2 cup vegetable oil
4 eggs
2 cups plain flour (sifted)
2 tsp baking powder (sifted)
1/2 tsp salt
1/2 cup icing sugar (for coating)

Methods:

1. In a large mixing bowl add cocoa powder, granulated sugar and vegetable oil.  With a wooden spatula mix together the ingredients.  Beat in eggs one at a time until well combined.
2. In another bowl combine flour, baking powder and salt.  Stir into cocoa mixture. Cover dough and chill in the fridge for at least 4 hours.
3. Preheat oven to 175 degree Celsius.  Line baking sheets with parchment paper.
4. Roll dough into 1" balls or any sizes of your preference, but must be of same sizes to ease baking time.
5. Coat each ball in icing sugar before placing them into prepared baking sheets.
6. Bake 12 - 15 minutes.
7. Cool on a wire rack and store in an airtight container.

This is one yummylicious cookies for all chocolate lovers.  I have been wanting to try out this recipe for a long time, finally I get to bake it last Christmas.  This is a backlog post which is worth the waiting.

I adapted this recipe from "All Recipes.com"

Raisins, Orange Peel and Oat Cookies

Those who loves granola would also enjoy this chewy oat cookies packed with dried fruits, seeds or nuts of your choices.  This is one healthy snacks to opt for if we need something to munch. 

Ingredients:
1/4 cup plain flour (sifted)
1/4 tsp baking powder (sifted)
1 1/2 cup rolled oats
1/4 cup raisins (cut into smaller pieces)
1/4 cup orange peel
1/4 cup light brown sugar
1 large egg (lightly beaten)
2 tbsp honey
2 tbsp unsalted butter (melted)

Methods:

1. Add the sifted flour and baking powder into a mixing bowl.  Add oats, raisins, orange peel and sugar.  Stir to combine.
2. In another bowl combine egg, honey and melted butter.  Make a well in the center of oat mixture and pour egg mixture.  Stir to mix.
3. Line a baking sheet with parchment paper.
4. Place an egg ring on top of the baking sheet, spoon a tablespoon of mixture into it and press with the back of a spoon.  Continue with the rest of the mixture until all is done.
5. Bake in a preheated oven of 180 degree Celsius for 15 minutes , until golden brown.
6. Cool on baking sheet and store in an airtight container.  To keep longer I place them in the fridge.

I adapted this recipe from COOKIES, by Popular with amendments.