I gave this recipe a rating of 4 because, like others, I found the peanut butter flavor to be too mild. I think that an extra 1/4 to 1/3 cup of peanut butter would create a better flavor...but it might also create a greasier cookie.
The changes I made to the recipe are minor: Because we don't like over-sweet cookies, I decreased both the brown and white sugars down to 1/3 cup each. As per other's suggestions, I decreased the flour to 1 1/3 cups. Also I substituted butter for the margerine. As a side note, I used Adam's 100% Natural creamy peanut butter.
OK...in regards to texture I'd give these cookies 5 stars. We made them into 1.5" balls, baked them for 8-9 minutes, pulled them out of the oven just before the edges browned, and cooled them on the cookie sheet for a couple of minutes before transferring them to a cooling rack. The cookies had a pillowy perfect softness, even on the 2nd day!
My family really liked them. Thanks for a great recipe.
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I gave this recipe a rating of 4 because, like others, I found the peanut butter flavor to be...