I've haven't liked peanut butter cookie recipes for a while now,
because the cookies are too crumbly.  Well, this is because they have
too much fat.  So I started experimenting.  The first recipe here is
pretty decent.  Uses honey for some of the liquid (and the yummy
taste!)

1/2 C Butter
1   C Peanut Butter
1/2 C Brown Sugar
1/2 C White Sugar
1/2 C Honey
1 tsp vanilla
2 eggs
1.5 C white flour
1.5 C whole wheat pastry flour
1 tsp baking soda

Optional:  chocolate chips.  (They are kind of interesting but a
little odd.)

Cream butter, peanut butter, and sugars.  Add honey, vanilla, and
eggs.  Mix well, but don't beat a lot of air in.  Stir together flours
and soda; add and mix in.  Drop by teaspoonsful, and press down with a
fork.

Bake cookie sheets separately in middle rack at 375 for 11 minutes (12
if your "teaspoonsful" are big).


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This second one was done with NO butter, using only peanut butter for
the fat.  We looked up the fat content of peanut butter and adapted a
standard chocolate chip cookie recipe.  Presentation is everything.
They turned out too much like muffin texture, so I tried them in tiny
muffin tins, and then, being SHAPED like muffins, you expected them to
have muffin texture, and then they were too much like cookies!

1.5 C peanut butter
3/4 C brown sugar
3/4 C white sugar
1 tsp vanilla
2 eggs
3/8 C water 
2.5 C flour
1 tsp baking soda

Cream peanut butter and sugars, add eggs, vanilla, and 1/4 cup of the
water.  Stir soda into flour, add alternating with the remaining 1/8
cup water.  Drop by teaspoonsful onto a cookie sheet (or do the silly
thing with the tiny muffin tins.)  I didn't write notes of time,
probably 350 for 15 minutes.  It might be better shorter and hotter.