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Peanut Butter Chocolate Chip Cookies

Make Annette Funicello's Peanut Butter Chocolate Chip Cookies at home with Flour, Sugar, Baking Soda, Salt, and Margarine. Serves 30. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 cup
• 1 cup
• 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 1/2 cup
• 2
• 1 tbsp
• 1 tsp
• 6 oz

Method (preview)

1. 1

   In small bowl stir together flour, sugar, baking soda, and salt.

2. 2

   In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended.

3. 3

   Add flour mixture, beat until blended.

4. 4

   Increase speed to medium; beat 2 minutes.

5. 5

   Optional: stir chocolate pieces into batter.

6. 6

   Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheets.

7. 7

   Flatten slightly with floured bottom of glass.

8. 8

   Bake in 375 F oven 10 to 12 minutes or until lightly browned.

9. 9

   Cool on wire rack.

10. 10

    Store in tightly covered container.

11. 11

    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 and Honey Zisman, pg 18; St. Martin's Press, New York, 1985. ]