Made half a batch regular peanut butter cookies and the other half I added 1/2cup of milk chocolate chips. My husband loved them! I also reduced the flour by 1/4cup and baked them on parchment paper for 11mins. Turned out wonderful! Will definately make again!

I'm a bit of a beginner, but I was looking for something I could sell at a bake sale, and these sounded good. These were pretty simple to make, and had a great result. The only thing that I had trouble with was I didn't know that 'fat' referred to butter as well as lard in the instructions, so I added that in late, but the still turned out good.

Very good peanut butter cookies! This recipe uses a combination of two fats; the lard produced a crisp texture while the butter gave a rich flavor. The combination resulted in cookies with a nice and crisp outside, a buttery melt in your mouth inside, and great peanut buttery flavor. I almost followed the recipe, but ended up making one change. I have to admit...I was worried that with 3 cups of flour the cookies might turn out dry and crumbly, so I reduced the flour by 1/4 cup. I formed the cookies on baking sheets lined with silicon baking pads and baked them until lightly browned around the edges, about 9-10 minutes. After removing the baking sheets from oven, I let the cookies cool and set for about 2 minutes on the baking sheets before transferring them to wire racks to cool completely.