Categories: bakery, cookies

Ingredients

• 1 cup real butter
• 2/3 cup Brown sugar
• 1 1/3 cup white sugar
• 1 1/2 tsp Vanilla
• 2 Extra Large Eggs
• 3 1/2 cups Flour
• 1 tsp Baking soda
• 1 tsp Salt
• 24 oz. Chocolate chips
• 2 cups lightly salted peanuts

Directions

1. Preheat oven to 375 F. Line cookie sheet with parchment paper.

2. Cream butter and sugars until light and fluffy (3-8 min.) Add vanilla and eggs. Beat until smooth. Mix flour, soda and salt, but do not sift. Beat into batter. Add chips and nuts. Stir into mix.

3. Drop onto lined cookie sheet using a small ice cream scoop (or simply drop 1 heaping teaspoon at a time).

4. Bake for 10-12 minutes. Remove from oven and slide parchment off sheets (with cookies) and leave until cookies are barely cool to handle. Then transfer to racks to cool.

5. Yields 60 small cookies or 25 large cookies. Freezes well. Try doubling the recipe and spread into a 9 × 13 pan for bar cookies (omitting parchment).

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