Back 1-2/3 Cup / 425 mL All-Purpose
Flour
1-1/2 Tbsp. / 25 mL Cornstarch
1-3/4 teas. / 9 mL Watkins Baking Powder
1/2 teas. / 2.5 mL Baking Soda
3/4 Cup / 180 mL Brown Sugar
1/4 Cup / 60 mL Sugar
1/4 Cup / 60 mL Watkins Original Grapeseed Oil
1/4 Cup / 60 mL Creamy Peanut Butter
1-1/2 Tbsp. / 25 mL Light Corn Syrup
1 Tbsp. / 15 mL Watkins Peanut Butter Extract
1 teas. / 5 mL Watkins Vanilla Extract
1 Egg
Sugar for dipping, if desired
Preheat oven to 375ºF / 190ºC. Combine flour, cornstarch, baking powder, and soda in bowl; stir well and set aside. Combine sugars, oil, and peanut butter in large bowl; beat until well blended. Add corn syrup, extracts and egg; beat well. Stir in flour mixture. Shape dough into 1-inch / 2.5-cm balls. Dip tops in sugar, if desired, and place on baking sheet. With fork, flatten lightly in criss-cross fashion. Bake for 8 to 9 minutes or until lightly browned. Remove cookies from pan and cool on wire rack. Makes 4 dozen, 1 per serving.
Nutritional Information
Per Serving:
Calories 50, Protein 1g, Carbohydrates 8g, Sodium 30mg, Fat 2g,
Saturated Fat 0g, Cholesterol 4mg, Dietary Fiber 0g
© Copyright 1999 The Rising
Stars Team
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