Another thing I learned was if you have only medium size eggs and the recipe calls for 2 (probably large or x-large) eggs, you can compensate by using 3 medium eggs for this recipe.

Just a minor detail, but you mistakenly left out the salt in your instructions as one of the ingredients which can be sifted together with the flour, baking powder, and baking soda.

You read my mind by posting the recipe for carrot cake this week!

I baked about a couple of batches right after making the dough and they tasted a bit bland, and a little flat. I decided maybe it might be better to let them sit in a plastic container with lid (no need to kill the environment with plastic wrap) in the refrigerator overnight (although I think 1 – 3 hrs minimum might be enough?) to absorb all the flavors and let the baking powder and baking soda do their magic. The next morning, I baked the rest, and they were fantastic. These cookies turned out fluffier and more tasty for whatever reason. Instead of having to bake them for 12 min. at 350 F like the night before, I reduced the cooking time to 11 min. after they refrigerated overnight.

Another trick I’ve learned from the past is cooling the cookie sheet more quickly in the refrig for a few minutes in between cooking each batch. To save time, while the cookie sheet is cooling, just make your little balls and put them on your plastic lid or plate, and then transfer then to your sheet and flatten them with the fork, etc. The balls can be kept in the refrig to stay cold until they are ready to be put on the cookie sheet.

DELICIOUS!!!…and so easy! This beats all the other peanut butter cookie recipes that I’ve tested. I also have a feeling that if I try dark brown sugar instead of light brown sugar, it will enhance the flavor. The only other recipe which could top this might be the NY Times recipe which calls for grinding up 1 cup roasted salted peanuts, etc., but I’m not sure if it’s worth all the extra trouble.

Thanks again!