I can see you found a recipe that fits the request, but I just wanted to share a discovery I made years ago, that got the attention of a chief cook on an aircraft carrier, and is now served by the USN. When I used make peanut butter cookies, I never ate them, because I do not like dry, crisp, cookies. As I was making them one day, I decided to see what would happen if I added an extra egg to the mixture. I did, and did the whole recipe as stated otherwise. It made a soft, brownie like texture. Now, I love peanut butter cookies, as long as I make them. I encourage you all to try it, although I don't think I would try it in the above recipe. (It is too carefully balanced) :thumbup: