| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cookie | 30 | Servings | |
INGREDIENTS
| 3 | c | Oats (quick or old fashioned; uncooked) |
| 1 1/4 | c | All purpose flour |
| 1 | ts | Baking powder |
| 1 | c | Peanut butter |
| 1 | c | Sugar |
| 3/4 | c | Margarine or butter; softened |
| 1/4 | c | Light or dark corn syrup |
| 1 | Egg | |
| 2 | tb | Water |
| 1 | ts | Vanilla extract |
| 1 | c | Peanut butter |
| 2/3 | c | Light corn syrup |
INSTRUCTIONS
FILLING Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) From: the1edr@cabell.vcu.edu (Erica D. Rodgers) Source: FAVORITE BRAND NAME COOKIE COLLECTION, published by Crescent Books. For cookies, preheat oven to 350 degrees F. In medium bowl, combine oats, flour, and baking powder; set aside. In large bowl, beat 1 cup peanut butter, sugar, and butter until fluffy. Add 1/4 cup corn syrup, egg, water, and vanilla; mix until smooth. Stir in dry ingredients. Shape dough into 1 inch balls. Place on ungreased cookie sheets. Using bottom of glass dipped in sugar, press into 2-1/2 inch circles. Bake for 9 to 11 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. For filling, combine peanut butter and corn syrup; mix until smooth. Spread rounded teaspoonfuls onto flat side of half the cookies; top with remaining cookies. Sprinkle with powdered sugar and drizzle with melted chocolate if desired. Store loosely covered. Makes about 2-1/2 dozen cookies. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”