| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | c | Butter |
| 1 | c | Brown sugar |
| 1 | c | White sugar |
| 2 | Fresh eggs | |
| 1 | c | Chunky peanut butter |
| 2 1/2 | c | All-purpose flour |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 2 | c | Chocolate chips |
INSTRUCTIONS
First, combine the butter and sugars. You can a mixer or try it by hand. Then, add the peanut butter, the eggs, and finally the dry ingredients. What's Tom's secret to the perfect cookie? Pure ingredients and a great baking trick. Tom says that he never uses grease, "Use parchment instead. Nothing sticks to it and it gives the cookies a nice, browning consistency on the bottom." Tom forms the cookies using a small ice cream scoop, then pops them into the oven for about 15 minutes. When in town, Mr. Clinton gets his special banana-peanut butter version because he's allergic to chocolate. To have what the President eats, add sliced bananas to the cookies for the last 2 minutes of baking. Or, says Tom, when they come out of the oven you can put a Reeses peanut butter cup on the top, pat it in, and let it cool. Posted to recipelu-digest Volume 01 Number 486 by Kara9718 <Kara9718@aol.com> on Jan 10, 1998
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