Reviewed: Jun. 20, 2006

These had a wonderful texture, soft and chewy with just a bit of a crispy edge. I baked at 375 for 10 minutes and used the suggestion of butter instead of shortening and more brown sugar instead of white. However, they were not peanut buttery enough for me! For the reviewer whose cookies burnt after 5 minutes either your rack was too low or your oven temps are off. I have a brand new oven and they were not overcooked at all. I also baked on a cookie sheet covered with parchment paper.

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Reviewer:

memejw

Reviewed: May 25, 2006

I made this recipe twice. The first time I followed the directions as written. The cookies were okay but not delicious. My family members at a couple and then I froze the rest to give away. I would give the recipe three stars. The next day, I tried the recipe again making changes suggested by other reviewers. I used butter instead of shortening and I used 3/4 cup brown sugar and 1/4 cup white sugar. These changes made a big difference. Everybody in my family loved them and gobbled them up. They had a better peanut butter flavor and texture that we like. I give the recipe change 5 stars.

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Reviewer:

SHERILYNKIM

Cooking Level: Intermediate

Home Town: Temple Hills, Maryland, USA

Living In: Manassas, Virginia, USA

Reviewed: May 24, 2006

I found the dough a bit crumbly ( does anyone know how to fix this? ) at first, but the cookies turned out to be FANTASTIC! everyone in my family loves them. tip: make sure to let them cool for about 10 minutes, otherwise the cookies crumble and go flat.

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Reviewer:

lionXCluvr

Reviewed: Feb. 21, 2006

these are what I remember peanut butter cookies tasting like as a child!!!! Crisp edges and lots of flavor--YUMMMM

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Reviewer:

jazzbow47

Reviewed: Oct. 7, 2005

I didn't need to make this one - it is the same recipe we've been using for years! The only difference is, I don't add any salt. I'd also add that you can change the basic first "mouth impression" of the cookie depending on what you criss cross with. Dip your fork in water, shake it off, and put in FLOUR for a richer, chewier cookie, and WHITE granulated SUGAR for a sweeter, slightly more crunchy finish. Either way, these will disappear fast! Also, if you use the parchment paper on your cookie sheet, the bottoms will come out more evenly. YUM! I'm making some of these today!

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Reviewer:

MidwestMom

Reviewed: Oct. 3, 2005

My family of 6 went through 4 dozen of these peanut butter cookies in 3 days. This is the best recipe ever.

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Reviewer:

Jennifer

Reviewed: Oct. 1, 2005

Hmmmmm. I loved the crunchy texture, not chewy at all! A Great cookie.

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Reviewer:

ABS140

Reviewed: Sep. 15, 2005

The cookies came out really dry. Plus, the recipe says 375 degress, but it seems as though it should be a little lower. My cookies burned after 5 minutes at 375. Will not make these again.

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Reviewer:

HOOKEDONJESUS

Reviewed: Jul. 26, 2005

These are great!!! I baked them for exactly 8 minutes, and they came out slightly crispy on the edges and chewy in the middle...perfect!

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Reviewer:

JAMMER4

Reviewed: Jul. 26, 2005

This is one of the best cookie recipes I have ever tried. They went so fast. My husband and kids were eating them as soon as they cooled down enough to eat. Thank you for sharing this great recipe.

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