| 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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