These were great! I didn't realize that I only had one stick of butter left after a ton of other baking so I used 4 ounces of coconut oil and they came out great.

These are the most delicious and soft cookies, I highly recommend this recipe!

Great recipe! I added 2 tbsp. of light corn syrup and upped the peanut butter by adding a half cup more. Baked at 300°F for 12 minutes and left on sheet for 10 minutes before cooling rack. The result: The most soft, chewy, and delicious cookie I have had in a long time! Thanks for sharing!

I made these with a couple slight alterations. Instead of 2 cups of flour I used about 1 1/4, with 3/4 cups (2 or 3 packets) of maple brown sugar oatmeal. I added about 2 tsp. of coconut extract. I used fairly heaping tablespoons for each cookie, but didn't go crazy, expecting them to expand a bit but I was surprised that the resultant dough, when baked, expanded like crazy and covered the whole baking sheet. I was glad I left plenty of room already and put so few cookies on the pan, expecting this batch to be ruined... but instead what I found myself with was a perfect, amazing cookie cake, haha. I guess my only problem was it only takes a liiiitle bit of this dough to make a regular sized cookie, and I don't know if the oatmeal ingredients or flour to baking soda ratio was what blew it up but wow... not what I expected, but excellent :D

These really ARE soft and chewy and with milk choc chips in them, I must say they are the best!

I loved this recipe! When your making it, a tip is to not mix it too hard, only mix it for about 45 seconds on medium speed. Also, you only have to put about 1 cup of sugar in. And bake at 375°F for 14-15 min.

Taste really good! I put in two eggs instead of three, and added a bit more flour.

This recipe for peanut butter cookies were so yummy!!! The best I've ever come across. I baked it at 325°F for 14-15 minutes instead, due to they were too doughy still. And don't transfer immediately because the will break. Wait about 1 minute.

Soooo good! 3 days later and they are still chewy and delicious. Will be making these again soon.

I usually do not do reviews .. But when my 4 yr old said "these are the most best cookies ever" I had to agree with him and thought a review was in order. Although I did have to add about a 1/2 cup more flour as they were very sticky.. But then I rolled in sugar before placing on cookie sheet, which helped alot! I also had to cook at 325°F.. And it took about 16 minutes.. But they did not burn on the bottom and turned out perfectly!!

I made these peanut butter cookies for the first time, and my family and I are hooked. These are so soft and chewy! My daughter asked for the recipe, and I told her to be careful because these are some dangerous cookiez! Thank you for our new family recipe.

Too sweet for me and I used Splenda! I would reduce the sugar to a smaller amount. I used 1 stick of unsalted butter. Also, I added more flour and covered my hands to mix the dough. I added walnuts and chocolate chips. I will adjust the ingredients to create a healthier cookie treat. The cookies were soft, but partly dough. Also, I increased the temp. to 325°F at 14 minutes and afterwards, let them rest on the cookie sheet. Overall, the cookies were okay.

I increased the temp to 325°F as well, with stellar results. This is by far my favorite peanut butter cookie recipe. Will become one of my cookie staples!

This soft peanut butter cookie recipe was right on the money.. I'm glad I trusted it and made them tonight!!

These came out perfectly! I halved the recipe and added about 3/4 cup chocolates chips. They came out great! But they took more like 15-17 minutes. mmmmm thank you!