This recipe was really good, like others said, do not change the recipe at all, and they will come out. The only thing that I can suggest to the bakers that the recipe didn't work for, is... if you overbeat the butter, your cookies will turn out flat. Guaranteed! Also, use 'regular peanut butter', i.e., Skippy, Jif, etc. NOT the healthy/natural stuff. Not enough hydrogenated oils in it to hold the peanut butter together (Sad as it sounds! LOL!) The natural pb might make the dough too wet. Also, you have to cool the cookie on the sheet for about 2 minutes BEFORE you take them off. If you go too long, the cookies are going to stick to the pan, (For the reader that said that they were all stuck).
But for the taste, they were great! I dipped my fork in granulated sugar and then made the criscross marks on the cookies. The indentations were fine. I also rolled the teaspoonfulls of cookie dough into balls to make them uniform shaped in roundness.
Will keep this recipe. I also stored them in a ziplock and had one today. They got a bit crisp, but still chewy on the inside. I am still on the hunt for less chewy, but more soft if that makes sense. :)
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