Annette Funicello's Peanut Butter Chocolate Chip Cookies

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Annette Funicello's Peanut Butter Chocolate Chip Cookies

 

2 c. unsifted flour

1 c. sugar

1/2 tsp. baking soda

1/4 tsp. 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 T. water

1 tsp. 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.

 

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