Recipe: Peanut Butter Quick Cookie Sticks (Gold Medal Flour, 1983)

PEANUT BUTTER QUICK COOKIE STICKS

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/3 cup vegetable oil
1 egg
1 cup all-purpose flour*
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Granulated sugar (for sprinkling on top)

Heat oven to 375 degrees F.

Mix 1/2 cup granulated sugar, the brown sugar, peanut butter, oil and egg in large bowl with spoon until smooth. Stir in flour, baking powder, baking soda and salt.

Divide dough into halves. Shape 1 half into 2 strips, about 15x 1 1/2 inches, about 3 inches apart on lightly greased cookie sheet. Flatten strips to 3 inches wide with fork dipped in granulated sugar.

Bake until golden brown, 6 to 7 minutes for soft cookies, 8 to 9 minutes for crisp cookies; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet. Repeat with remaining half dough. (For easiest handling and to prevent dough from drying, shape second half dough when first half is baking.)

Store soft cookies tightly covered, crisp cookies loosely covered.

*Whole Wheat Peanut Butter Quick Cookie Sticks: Substitute 1/2 cup Gold Medal whole wheat flour and 1/2 cup all-purpose or unbleached flour for the 1 cup all-purpose flour.

Makes about 5 dozen cookies
From: Recipelink.com
Source: Recipe booklet: Baking Short and Simple, Gold Medal Flour, General Mills, 1983