1/2 cup milk
1 1/2 cups bread flour
1 tablespoon baking powder
1 tablespoon salt
1 egg
1/2 cup vegetable oil
1 cup all-purpose flour
1 tablespoon baking soda
1 1/3 cups whole vegetable milk
2 tablespoons white sugar
1 tablespoon light brown sugar
1 teaspoon vanilla extract
2 large peanut butter cookies, crushed
In a small bowl, mix milk, flour, baking powder, salt, egg, oil and 1 cup flour. Beat 1 to 2 minutes, until the mixture resembles coarse cornmeal. Beat 2 minutes more. Pour the batter into the prepared pan, about 1/2 inch to 1/3 inch thick.
Spread the quarter-sheet of puff pastry into the center of the baking sheet. Brush gently over all top edges.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until a keeper tooth comes out clean. Allow to cool for 10 minutes, then brush dough with the cooking spray. Cool completely. Preheat oven to 350 degrees F (175 degrees C). Brush dough with remaining 2 tablespoons sugar. Remove cookies from pan and cut into squares. Store onions in the dry and ground nuts in the refrigerator.