Suggested changes: Add 1/2 c whole wheat baking flour (approx) to make it more dough-like and less batter-like. Esp if using natural PB which has more oil. Do NOT smash with fork - cookies will flatten sufficiently on own Use rounded scoop from melon baller, not ice cream scoop, for better sized cookies chill dough while waiting to put it on the cookie sheet cool them on paper bag to maintain chewiness and absorb some of the pb oil. Dip one end in chocolate ganache, when kitchen and cookies are totally cool.

Reviewed On: May 28, 2009