I usually use creamy peanut butter rather than crunchy, and I generally add an extra 1/2 cup for a stronger peanut butter flavor. I also chill the dough for at least three hours, and I take just enough dough out of the fridge to shape *one* batch before it goes in the oven, so the remaining dough never gets too warm and soft (which happens very quickly, especially after you shape it with warm hands); I take the next bit of dough out of the fridge for shaping about two minutes before the first comes out of the oven. I prefer a chewier cookie, so I cook mine for 13-14 minutes at 300 F, and allow them to cool for several minutes on the cookie sheet before transferring them to a wooden cutting board (otherwise they are too soft). Another reviewer mentioned not to flatten them with a fork, and that they will seem underdone when you remove them from the oven. I *always* flatten them with a fork just a little bit, but they do spread a little so don't go crazy with it; I usually do only eight per cookie sheet if I'm using my smaller pan, just to be sure they don't touch, but I have never had an issue with excessive spread. I do agree that you will likely think they are underdone when you take them out. They will flatten, harden and even darken just a tiny bit as they cool. This recipe has a large yield so you can always do a couple of test cookies to get the timing perfect for your oven. :)
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I usually use creamy peanut butter rather than crunchy, and I generally add an extra 1/2 cup...