Annette Funicello's Peanut Butter Chocolate C Recipe
Recipe Ingredients
2 cup unsifted flour
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 cup corn oil margarine, softened (1 sti, ck)
1/2 cup skippy creamy or super chunk peanut, butter (or trader
1 joe's almond butter)
2 eggs
1 tbsp water
1 tsp vanilla
6 oz semisweet chocolate chips, optional, (1 cup)
Recipe Preparation
In small bowl stir together flour, sugar, baking soda, and salt. In
large bowl with mixer at low speed beat together margarine, peanut
butter, eggs, water, and vanilla just until blended. Add flour
mixture, beat until blended. Increase speed to medium; beat 2
minutes. Optional: stir chocolate pieces into batter. Drop by rounded
tablespoonfuls 3 inches apart onto ungreased cookie sheets. Flatten
slightly with floured bottom of glass. Bake in 375 F oven 10 to 12
minutes or until lightly browned. Cool on wire rack. Store in tightly
covered container. Makes about 2-3 dozen.
Peanut Butter Oat Cookies: decrease flour to 1 cup, add 1 cup quick
oats.
(Special thanks to Skippy Peanut Butter.) [The Great American Peanut
Butter Book, by Larry & Honey Zisman, pg 18; St. Martin's Press, New
York, 1985.]
[I made these last night to pack for my trip to Reno. Whatever you do,
don't use creamy peanut butter! With just 1/2 cup nut butter mixed
with 2 cups flour, the nut taste gets kind of lost. I used almond
butter; we also used Cantbelieveitsnotbutter for the margarine. Don't
round those Tbspfulls too high, as these cookies wind up a bit on the
large size. I also forgot about flattening them out; oh well... What
I have are chocolate chip cookies (mini-chips), with a faint almond
flavor.]
[If anyone knows of a BBS with the Cooking echo in Sparks or Reno NV,
please let me know! I'll be staying at the Peppermill hotel for
about 2 weeks, and may be able to modem out...]
Servings: 2
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Carotenoid foods
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