Annette Funicello’s Peanut Butter Chocolate Chip Cookies
2 cups unsifted flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon water
1/2 cup corn oil margarine, softened
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips
1/2 cup Skippy creamy or super chunk peanut butter
Preheat oven to 375 degrees F.
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 extract just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes. Stir chocolate pieces into batter. Drop by rounded tablespoonsful 3 inches apart onto ungreased cookie sheets. Flatten slightly with floured bottom of glass. Bake for 10 to 12 minutes or until lightly browned. Cool on wire rack.
Store in tightly covered container.
Makes about 2 to 3 dozen.