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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: 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.]
From: Lawrence Kellie Date: 06-09-95
From: Iris Grayson Date: 21 Feb 96
| Ingredients:
2 Cup(s) unsifted flour
-1
1/2 Cup(s) corn oil margarine, softened (1 stick)
1/2 Cup(s) skippy creamy or super chunk peanut butter (or trader
2 eggs
1 Teaspoon(s) vanilla
6 Ounce(s) semisweet chocolate chips, optional (1 cup) |
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