These cookies have a delightful flavor and lightness, but I wish that they had a bit more solid crunch to them. I used chunky peanut butter but they were still lacking in that regard. Also, I used a fork halfway through baking to press down on the tops of the cookies to flatten them a bit which helped them cook more thoroughly.
I just made this recipe. Dropping by Tablespoonfuls..it only made 16 cookies at best.(this does not make 2 doz.) so I dropped by teaspoonfuls. Which took MUCh less time to cook (burnt the first batch) It is a good recipe but I don't understand dropping by TABLESPOONFULS. What did I do wrong? I did not alter the recipe.
This recipe is incredible. Usually in peanut butter cookies, you lose real strong peanut butter flavor when you add flour. This recipe doesn't use flour, and it's perfect! Lots of flavor. At my friend's suggestion, I use extra chunky peanut butter, and I add no extra peanuts. The cookies turn out perfect. Very peanutty!
I have been making this cookie for years. There is NO need for flour in this recipe. I have made them with white sugar and with splenda and they always turn out great! Everyone always wants the recipe. They taste like the inside of a reeses peanut butter cup!
The absence of flour is NOT a mistake. This recipe is so easy to make and it tastes wonderful. My only 'problem' with these cookies is that they are slightly too sweet for me but it's still really good.