Dec 06, 2003
Consider yourself warned by this recipe's submitter: This is NOT a soft and chewy cookie. Since this recipe did not specify how big the dough balls should be, I shaped mine into 1-inch balls. I ended up with enough for five dozens. If you are going to roll them into 1-inch balls, DEFINITELY decrease the baking time. I baked them for only 10 minutes, and they turned out quite dark and very crunchy. If I use this recipe again, I may try baking them for only 7 to 9 minutes. Also, when I first looked at this recipe, I was surprised by the amount of salt that it called for. I decreased it to 1/4 teaspoon. Later I found another recipe on this web site called "Chewy Peanut Butter Cookie" that had the EXACT ingredients with no salt at all. Since my family prefers a softer and chewier cookie, I will probably go back to my old recipe. Yet if you like a crunchy cookie, this recipe may just fit the bill.
—mmmdessert
