Really sad recipe, maybe a test kitchen would help? First: 18 - 20 minutes guaranteed overdone, could smell them burning. Second, less time, but the cookie was so dry it was almost sandy and gritty, although the flavor was good, I consider them inedible. I would be embarrassed to serve them/ take them to my cookie exchange. No excuse for even printing this up.

I made this recipe today and it was not doughy like it should be. I could not roll it in my hands. I followed the recipe exactly and now my cookies are all flat and squishy.

I mixed up the dough for theses cookies and knew immediately that something wsn't right, dough way too sticky, cldn't make a ball out of it, but tried anyhow with just one cookie and put it in oven... I cld see it was a flop... so I decided to put in more flour, I did not measure, but, it was at least a cup, cookies turned out perfect , I do believe that there is a typo in this recipe, it prob should have read 2 cups of flour instead of one. I trying it again now with that change..

I made this recipe today, as directed. It was disappointing. After reading the reviews I was careful not to overbake. My cookies took 9 minutes at 350. They were very dry and crumbly, also a bit bland.

Very good recipe, but my first batch burned to a crisp at 18 minutes. I lowered it to 12 minutes, and a perfect PB cookie batch was had!

I hope the cookie will be OK with the addition of a small amount of miller's unprocessed bran. I usually store cookies with an apple slice for added softness. The flour, sugar, butter proportions seem reasonable although my mother would half the sugar. Guess she's still living in 1940 sugar rationing days. My gastroenterologist recommends bran in everything. Thanks.

I made these cookies with some changes and they turned out really well! I used creamy peanut butter with nuts being the only ingredient (no oil, salt, or sugar) Crisco instead of butter I put in a flaxseed substitution for the egg 1/2 tbsp baking powder instead of baking soda 3/4 c granulated sugar + tbsp of molasses (I didn't have brown sugar) I added 3 tbsp cocoa powder, and then had to add an egg at the end They baked for 25 minutes and came out soft!

I almost didn't make this recipe after reading some of the negative reviews, however, I thought, how could it be on Martha Stewart's site if it hadn't been tested? Well, I am so glad I tried it! This is a wonderful recipe! I didn't change a thing. The cookies baked up beautifully and are delicious! The peanut butter flavor is mild, but just right. I am so glad I tried it ... You will be too!

I have baked this recipe again and again and get great reviews from friends and family. I shape them slightly larger (I get 18 from a batch of dough) and roll them in course sugar before pressing them with a fork. It gives them an extra little crunch. I use freshly ground peanut butter which I get at a local co-op; it seems to make them turn out better. (I tried commercial peanut butter and they just weren't as good.) I omit extra peanuts for sprinkling; baking time varies so watch closely!

I found this recipe to be flawed in several ways. Firstly, it calls for too much sugar. There's already plenty of sugar in the peanut butter, so all you need is the brown sugar for chewiness. Leave out the granulated sugar completely. It makes the cookies too sweet and hard. Secondly, it cooks quicker than 18-20 minutes; it takes closer to 13-15. Thirdly, if you plan to add peanuts INTO the batter, add an extra egg.