Chewy Peanut Butter Chocolate Chip Cookies

I bought some peanut butter my husband didn’t like on his toast – so cookies, especially this very easy recipe with peanuts too, were ideal to use it up.  These cookies do spread,  so you have to keep them separated on the cookie sheet.   He had several while they were cooling – a good recommendation, although I find that Robin Hood recipes always work for me.  They suggested using peanut butter chips instead of chocolate chips for an extra hit of peanut flavor, if you like.   We really liked these cookies - better than my usual PB cookie recipe - I think it is the chewy instead of floury texture we liked.                 
 Chewy Peanut Butter Chocolate Chip Cookies
     ½            Cup  Butter – softened (1 stick)
     ½            Cup  Smooth Peanut Butter (5 ounces)
     ½            Cup  Sugar (3 ½ ounces0
     ½            Cup  Brown Sugar – packed (4 ounces)
  1              Large  Egg
  1              Teaspoon  Vanilla Extract
     ¾          Cup  Flour, All-purpose
     ½          Teaspoon  Baking Soda
     ½          Cup  Peanuts -- coarsely chopped
     ½          Cup  Chocolate Chips

Preheat oven to 350°. 
Beat butter, peanut butter, white and brown sugars, egg and vanilla until thoroughly blended.
Combine flour and baking soda.  Add to butter mixture, beating until thoroughly blended.  Stir in peanuts and chips.
Drop dough by heaping tablespoonful’s (I used a size 60 scoop), about 2 inches apart on cookie sheet.  If desired, lightly press down with a fork dipped in flour for a patterned look.  Bake for 10-12 minutes until golden in a preheated 350° oven.  Cool for 5 minutes on cookie sheet, then transfer to rack and cool completely.
  "Robin Hood Baking"
  "3 Dozen"
Per Serving: 100 Calories; 6g Fat (55.3% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 64mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

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