A very tweakable recipe. A couple minor things, one, the quality of peanut butter definitely makes a big difference! The suggestion to using natural peanut butter is a valid one. You know the saying, "That's how the cookie crumbles..."? Less expensive PB will do just that! natural PB will allow a little one to take a bite without holding the rest of it in pieces in their little hands.
The second one is two-part. Salt is only necessary if the cookies are going into storage or cookie jar for more than a week....basically a preservative...it DOES take away from the taste a little, so eat them up and share, leave the salt out!
Baking basics...baking soda gives cookies a lift. If you make the rolled balls slightly bigger, you don't need it. If you like a thinner cookie, leave it out and keep the balls the size the recipe calls for.
If you like a softer, "cakier" cookie, use confectioners sugar (no sugar-grit?), and use baking powder (baking-basics for cake-rise), but only use half of what it calls for compared to the baking soda....
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A very tweakable recipe. A couple minor things, one, the quality of peanut butter definitely...