Peanut Butter Cookies

1 cup brown sugar, packed
1/3 cup smooth or crunch peanut butter (use any good, organic peanut butter, either salted or unsalted. If using unsalted peanut butter, you may want to increase the salt to 1 teaspoon)
1/4 cup vegetable oil
1 egg
1 T pure vanilla extract
2 T light corn syrup
1 1/4 cups unbleached white flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 to 2 teaspoons water, as needed

Preheat the oven to 375 degrees F. Lightly oil a baking sheet or two.

Cream together the brown sugar, peanut butter, oil, egg, vanilla, and corn syrup. On a piece of wax paper or in a separate bowl, sift together the flours, baking powder, baking soda, and salt. Add the dry ingredients to the creamed mixture and blend thoroughly. The dough will be stiff and crumbly. If it won't hold together, add a teaspoon or so of water.

With your hands, shape and roll the dough into 1-inch balls. Place them on the baking sheet and, with the bottom of a glass, press them into flat circles. Smooth the cracked edges a little with your fingers. If you like, press the tops with the tines of a fork to give them the mark of classic peanut butter cookies. If you like them brown and crisp on top, spray a light coat of oil on the tops of the unbaked cookies.

Bake for about 10 minutes, until golden brown. Cool on a rack and store in a cookie jar.

Yields about 30 cookies
Preparation time: 15 minutes
Baking time: 10 minutes