This will probably sound silly, but every time I make peanut butter cookies and use a fork to make those nice criss cross designs, my fork gets stuck in the batter and I cannot lift it without tearing up the cookie. I thought of putting some Pam or flour on the fork, but since the cookies are flourless, I don't know how the tiny bit of flour would affect the baked cookie. The batter is a bit greasy to start, so I thought the Pam might make it even greasier. Here's the recipe: 1 cup pb (I use Skippy Naturals), 1/2 c. white sugar, 1/2 c. brown sugar, 1 egg, 1 tsp. baking soda, 1 tsp. vanilla extract. Combine the pb and sugars in a bowl, then add egg, vanilla, and baking soda. Mix well. Chill dough for 20-30 minutes. Bake at 350 for 7-8 minutes. Cookies are chewy rather than crisp, the way I like my pb cookies. Any thoughts? Thanks!