Title: Annette funicello's peanut butter chocolate chip cookies
 Categories: Cookies, Chocolate
      Yield: 2 Servings
 
      2 c  Unsifted flour
      1 c  Sugar
    1/2 ts Baking soda
    1/4 ts 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 tb Water
      1 ts 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.