I loved them. I added a tsp of baking soda and they fluffed right up! No more flat cookies :)

Great recipe!! My suggestion to combat the thin cookie problem is not to press them down with a fork. They may not turn out looking like a traditional peanut butter cookie, but they dont end up thin and breaking apart. I rolled a teaspoon size amount into a ball and used a baking stone for 17 minutes and they turned out perfectly. I did wait the 5 minutes for them to cool before transferring the cookies and they were delicious with a cold glass of milk! YUM!!

Thanks so much!! :) My daughter and I realized we we're out of eggs in the middle of the recipe, and this sounded great so we tried it and.......OMG!!! Yuuuummmyyy!!! Gotta try more of your recipes **All Smiles**

Well me and my husband added three cheese ranch dressing (irresistables) (because we thought it would be refreshing) and it was fabulous! And on top of that, we added oreo crumbs because the more we puttin', the better it's a lookin'!

Great recipe! The cookies simply melt in your mouth! However, they do come out very soft and crumbly. To avoid this try brushing a drop of oil on top of each cookie. Comes out really nice and crispy!

I put a little cheese dip on mine, it was fantastic! :)

These are tasty cookies but I also had the same problem with them spreading out and becoming very thin.

Let the cookies cool for at least 5 minutes before you transfer them to a cooling rack or else they will fall apart.

They are also really sweet so I might just put 3/4 the amount of sugar next time.

Good recipe. My first batch turned out really thin because I greased the pan and because I used pretty large (tablespoon size) drops, which the recipe says not to do. Second batch was perfect on an ungreased pan and with smaller drops. Placed small piece of chocolate in the center of each cookie, which is fine, but it made the whole cookie weak at the center, so I'm going to opt for smaller chocolate chips next time instead.

I also used apple sauce as an egg substitute instead of skim milk both times I made these cookies.

Overall, really SOFT and delicious, even though the first batch kept falling apart.

This is a great recipe!! I made it because I had no eggs left, and didn't want to drive all the way to go get some, and it worked out perfectly! I dropped a few chocolate chips in, and they turned out amazing!

These cookies taste great, but when you're trying to transfer them to the cooling racks they fall apart if you're not extremely careful. They're ok if you don't have eggs and just have to have them, but if you have eggs use them.

Just made these after having a late night cookie craving and not feeling like driving to the store for eggs. They're fabulous. I used Peter Pan Honey Roast peanut butter, though, which might have been a little overkill on the sweetness. (Just means they'll last a little longer.) They ended up being awfully thin, but they taste amazing and that's what matters.

I put a square of chocolate in the middle of each one.... so amazing!

These came out great! The dough seemed too soft so I chilled it in the refrigerator until it firmed up.

This recipe is wonderful. I added some pecans (because i love them) and it worked great! Low cholesterol..

So yummy! I just made these cookies because I had no eggs in the house, they came out perfect! They taste exactly like the original pb cookies. I used half creamy and half crunchy pb and added m&ms they are just what I needed!