Annette Funicello's Peanut Butter Chocolate Chip Cookies

| Next >>

Title: Annette Funicello's Peanut Butter Chocolate Chip Cookies
Yield: 2 Servings
Categories: Cookies, Chocolate


2 c Unsifted flour
1 c Sugar
1/2 ts Baking soda
1/4 ts Salt
1/2 c Corn oil margarine, softened
-(1 stick)
1/2 c Skippy creamy or super chunk
-peanut butter (or Trader
Joe's Almond Butter)
2 Eggs
1 tb Water
1 ts Vanilla
6 oz Semisweet chocolate chips,
-optional (1 cup)

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,

[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...]