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How To make Annette Funicello's Peanut Butter Chocolate Chip Cookies
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 t 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. (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.]
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1989 Pepperidge Farms Single Serving Desert - Mississippi Mud Pie TV Commercial
The interview aired in May 7th, 1989. It was run during the broadcast of Dick Clark's Golden Greats on WTVD Channel 11 in Durham/Raleigh/Fayetteville, North Carolina. WTVD Channel 11 was the ABC affiliate at that time.
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Home made Peanut Butter Cookies
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Makes 6 Dozen cookies Prep Time: 20 min Cook Time : 12 minutes
Items you will need:
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp. salt
1 cup Skippy Creamy or Super Chunk Peanut Butter
1 cup margarine
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
1.Preheat oven to 350 degrees
2.In small bowl, combine flour, baking soda and salt; set aside
3.In large bowl, with electric mixer, beat Skippy Creamy Peanut Butter and margarine until smooth.
4.Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended. (If necessary, refrigerate dough until easy to handle.)
5.Shape dough into 1-inch balls. On ungreased baking sheets, arrange balls 2-inches apart. With fork dipped in sugar, gently flatten each press crisscross pattern into tops.
6.Bake 12 minutes or until lightly golden. On wire rack, cool completely. Store in tightly covered container.
Spread peanut butter chocolate Reese's
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