My ideal peanut butter cookies are really moist and chewy, and I can never seem to nail it. Every time they end up crunchy, sandy or pasty.
Does type of PB matter? I usually use the organic stuff that you have to stir the oil back into (not stuff like Jiff that stays emulsified)... could that be the culprit? Should I add more eggs? Less flour? I've tried a thousand recipes and even tried just adding PB to my favorite CC cookie (and then when that didn't work just trying to make tweaks).