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
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Preheat oven to 375 F. Line cookie sheet with parchment paper.
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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.
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Drop onto lined cookie sheet using a small ice cream scoop (or simply drop 1 heaping teaspoon at a time).
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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.
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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).