"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Chocolate Peanut Butter Chunk Cookies, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup butter 1/2 cup sugar 1/4 cup brown sugar 1 tsp. vanilla 1egg 1 cup flour 1/2 tsp. baking soda 1/2 tsp. salt 1 package (8 oz.) German chocolate cut into 1/2 in. chuncks 1 1/2 cup coconut
Peanut Butter Cookies
1/2 cup peanut butter Increase to 1/2 cup brown sugar 3/4 cup chopped peanuts instead of coconuts
Chocolate Chunck Cookies:
Beat butter, sugar, vanilla and egg until light and fluffy. Mix flour with soda and salt; blend into butter mixture. Stir in chocolate chuncks and coconut. Chill 1 hour. Drop heaping tbsps onto ungreased baking sheets. Bake at 350º for 12-15 minutes.
Peanut Butter Cookies:
Add peanut butter with butter mixture. Substitute peanuts for coconut. Prepare as above.
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