| 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
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