Roasted Peanut Cookies
It is raining outside and the water drops are pelting my window.
Warmed some milk and gathered some pots to bake some cookies
- Flour (1 1/2 cups)
- White & Brown Sugar (1/2 cups)
- Eggs (2)
- Milk (1/4 cups)
- Vegetable Oil (3 1/3 oz)
- Roasted Peanuts (3 1/3 oz)
- Baking Powder (1 teaspoon)
So I preheated the oven to 150o. Mixed the flour, sugar, egg, milk, oil and baking powder in a pot. To the brown mixture, I added the grounded peanuts and mixed them evenly. The dough appeared runny and wouldn't dry up even with the addition of more flour. I placed medium sized blobs of this "paste" on the baking tray and cut them in to circles. I placed them in the freezer for about fifteen minutes and baked them in the preheated oven for about twenty five minutes.
Turns out, today was a lucky day; they turned out quite fine... or maybe flat.
But, what about the runny batter? How could I avoid that in the future. I wasn't able to roll them in hands since it was sticky and gooey.
I already went through some posts here on stackexchange and they were quite informative.
What kind of cookies can be shaped?
What determines the shape-holding ability of cookies?