So since last week’s cookies were not a huge success in the yummy category, I decided to try a classic favorite that I myself had never made before: Peanut butter cookies! This recipe seems to fit because lately I have been on a peanut butter kick. They turned out so well!
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 cups creamy peanut butter
- 1 cup vegetable shortening
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Okay so when making this, I did not know that baking soda and baking powder were 2 different things. I just put in 2 teaspoons of baking soda and it ended up being fine. 🙂
- Combine flour, salt, baking powder and baking soda in a large bowl. Set aside
- Blend the peanut butter, shortening, and sugars in a large bowl until fluffy, Beat in the eggs and vanilla
- Stir in the flour mixture until firm. Refrigerate for 15 minutes
- Preheat oven to 350 degrees Fahrenheit. Ready 2 cookie sheets. The directions didn’t specify whether the cookie sheets should be greased. I greased one. It ended up not mattering either way!
- Shape the dough into 2-inch balls. Place on cookie sheets 2 1/2 inches apart.
- Bake for 12-16 minutes until light golden brown (I kept them in the oven for a few minutes longer). Transfer to rack to cool.
This recipe like always, was definitely a lot of fun to make and not to mention the cookies tasted delicious too. Recipe comes from Crazy About Cookies by Krystina Castella.
Today, I made Sugar-free Carob Oatmeal Clusters. Like always, they were fun to bake, but I can’t say I liked the taste of them very much. Oh well. I did however learn what Carob is. It’s an alternative to chocolate and usually goes pretty well in sugar free recipes according to the one I used. These cookies were not my favorite, but others might like them!
- 1 1/4 cups all purpose flour
- 1/4 cup unsweetened carob powder
- 1/4 teaspoon baking soda
- 1/2 cup mashed banana
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup of milk
- 2/3 cup rolled oats (not instant)
- 3/4 cup unsweetened carob chips
- 1 cup walnuts, chopped
- preheat oven to 350 degrees Fahrenheit and grease 2 baking sheets with oil
- combine flour, carob powder, and baking soda in a medium bowl and set aside
- beat the banana, oil, vanilla, eggs, and milk until creamy
- stir in the flour mixture, then add the oats, carob chips and walnuts
- Drop 1-teaspoon mounds of dough on the baking sheets
- Bake for 8-10 minutes until firm
- Transfer to rack to cool
I still encourage people to try these out. Baking is always fun!
You make Lemon Poppy Seed Cookies! I have always loved Lemon Poppy Seed Muffins so I figured the cookies would be just as yummy. The recipe and baking part is pretty straight forward. Although there is a bit of prep work for grating the lemon zest and squeezing the juice out.
- 2 1/2 cups of all purpose flour
- 1 1/2 cups of granulated sugar
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup vegetable oil
- Freshly squeezed lemon juice from 6 medium lemons
- 3 tablespoons grated lemon zest from 2 medium lemons (I needed 3)
- 2 teaspoons vanilla extract
- 1/8 cup of poppy seeds
- Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper. (I actually used parchment paper this time and found it extremely annoying)
- Combine flour, sugar, baking soda, and salt in a large bowl
- Stir in the oil, lemon juice, lemon zest, vanilla, and poppy seeds. Blend well
- Drop 1-teaspoon mounds of dough on cookie sheets and bake for 8-10 minutes until edges are golden. Transfer to rack to cool.
It is very important to just place tiny amounts of dough on the cookie sheets. The dough is gooey so if you just place large spoonfuls on the sheets they will morph together and end up needing more baking time. Also they will be extremely crumbly when they come out of the oven. Despite that, they tasted delicious and now my hands smell like lemon. Here is a picture of a cookie that managed to turn out looking like a cookie.