Ingredients
2 sticks melted margarine
1 c. peanut butter
1 c. brown sugar
1 c. white sugar
2 eggs
2 c. flour
1 tsp. baking soda
scant amount salt
1 to 2 c. chocolate chips
1 c. salted Spanish peanuts
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hand-harvested French sea salt — finishing salt for chocolates and meats
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hand-harvested French sea salt — finishing salt for chocolates and meats
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Cream together margarine, peanut butter, brown sugar and white sugar. Add eggs and mix. Sift together 2 cups flour, baking soda and salt. Add to creamed ingredients. Then add chocolate chips and Spanish peanuts. Bake on an ungreased cookie sheet for 10 to 12 minutes or until edges barely look brown at 350°. Can omit peanuts and use crunchy peanut butter. Freezes great!