Last week my mouth was watering for peanut butter cookies. I took out the sugars, margarine, and peanut butter and started to cream them. When I was finished creaming, I opened the refrigerator to get out the eggbeaters-no eggbeaters. So I checked to see if I had any eggs-but no luck. This shows the importance of checking your ingredients before you start mixing things up. Since 1/4 cup of eggbeaters equals 1 egg, I figured I'd just add 1/4 cup of water instead. The cookies turned out to be the tastiest I've ever made!
Here's the recipe:
Ingredients
1/2c. of crunchy peanut butter-I like Smucker's brand the best
1 stick of margarine-I used Land of Lakes
1/2c. brown sugar
1/2c. granulated sugar
1/4c. water
1 tsp. vanilla
1 and 1/4c flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
Cream peanut butter, margarine, and sugars. Then add water and vanilla. Mix in dry ingredients. Roll the dough into balls, then, lightly dipping the tines of a fork into some flour, push down slightly with the fork to make a criss-cross pattern. I made the balls pretty large-maybe the size of a tablespoon. Bake in 350 degree oven for 10 to 12 minutes. I usually remove from oven when they somewhat soft and let them cool on a rack.
