I've been making these for years. (The recipe I have calls for just one egg, and no salt or soda.)
The quality of the peanut butter makes a big difference in how these turn out. Since I make these for a friend who is a celiac, I use an old-fashion pb that is made with just ground peanuts. The cookies are much tastier than ones made with pb that has oil, sugar, mono- and di-glycerides and such.
I've discovered a few things that make these easier to make.
I don't measure the peanut butter, I just use an entire 18 ounce jar.
I line the cookie sheet with aluminum foil, I don't try to move individual cookies to the cooling rack, I just slide the foil on to the cooling racks.
I usually make a BIG batch of dough (2 or 3 jars) and shape most of the dough into 2 inch diameter rolls, wrap in foil and freeze. They keep for several months. When I'm ready to bake then, I let the dough thaw just a bit and slice it into 1/4 in slices and bake as usual.
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I've been making these for years. (The recipe I have calls for just one egg, and no salt or...