It's fair to say that I bake a lot more cookies than I eat. Usually, the fun is in the baking and the sharing. These cookies are different. I first tried this recipe when it appeared in Living magazine, and it became a favorite of mine. I typed it into my file, with one small change, and kept it for future use. My little change was to increase the amount of whole wheat flour to 3/4 cup to bring the dough together a bit more. Something I wouldn't change is the use of natural peanut butter. Most recipes assume regular, sugary, hydrogenated oil-filled peanut butter will be used, and when I use natural instead I have guess at the right amount of sugar and make other alterations. It's so rare, but fantastic, to see real peanut butter used. This weekend I purchased a copy of the new Martha Stewart's Cookies book and was delighted to find the recipe included in it. Apparently, everyone at MSLO knew it was a keeper too. I baked a batch yesterday, put several in the freezer to enjoy as needed, and brought a few to work to share. Kurt completely disagrees with me about the use of peanut butter in baked goods. He gave this cookie a seven out of ten after eating four of them and claims to only ever want chocolate chip. No matter, this is a cookie I enjoy eating as much as baking.