Annette Funicello's Peanut Butter
Chocolate Chip Cookies


2 c. flour, unsifted
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. margarine -- corn oil softened
1/2 c. peanut butter, creamy
2 egg
1 tbs. water
1 tsp. vanilla
6 oz. semisweet chocolate chips
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" apart
onto ungreased cookie sheets.
Flatten slightly with floured bottom of glass.
Bake in 375F oven 10-12 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.

Per Serving (excluding unknown items): 141 Calories;
7g Fat (44.9% calories from fat); 3g Protein;
18g Carbohydrate; 1g Dietary Fiber;
12mg Cholesterol; 99mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
1 ½ Fat; 1/2 Other Carbohydrates.