| 1 | In small bowl stir together flour, sugar, baking soda, and salt. |
| 2 | In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended. |
| 3 | Add flour mixture, beat until blended. |
| 4 | Increase speed to medium; beat 2 minutes. |
| 5 | Optional: stir chocolate pieces into batter. |
| 6 | Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheets. |
| 7 | Flatten slightly with floured bottom of glass. |
| 8 | Bake in 375°F oven 10 to 12 minutes or until lightly browned. |
| 9 | Cool on wire rack. |
| 10 | Store in tightly covered container. |
| 11 | Makes about 2-3 dozen. |
| 12 | peanut butter oat cookies: decrease flour to 1 cup, add 1 cup quick oats. |
| 13 | (special thanks to skippy peanut butter). |
| 14 | [the great american peanut butter book, by larry & honey zisman, pg 18; st. |
| 15 | Martin"s press, new york, 1985.] |
| 16 | [i made these last night to pack for my trip to reno. |
| 17 | Whatever you do, don"t use creamy peanut butter! with just ?cup nut butter mixed with 2 cups flour, the nut taste gets kind of lost. |
| 18 | I used almond butter; we also used cantbelieveitsnotbutter for the margarine. |
| 19 | Don"t round those tbspfulls too high, as these cookies wind up a bit on the large size. |
| 20 | I also forgot about flattening them out; oh well... |
| 21 | What i have are chocolate chip cookies (mini-chips), with a faint almond flavor.] |
| 22 | [if anyone knows of a bbs with the cooking echo in sparks or reno nv, please let me know! i"ll be staying at the peppermill hotel for about 2 weeks, and may be able to modem out...] |
