NiGELLA LAWSON'S & Roscoe's FAVORiTE COOKiES
6 oz (1 1/2 sticks) unsalted butter (we used plain ol' margarine...big deal)
1 packed cup brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
2 large eggs (or equivalent soy egg replacer)
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semi-sweet chocolate morsels (we used carob chips instead)
1 cup salted peanuts
Melt butter and allow to cool for 5 minutes. Beat together butter and sugars. Beat in vanilla, eggs, flour, baking powder and baking soda. Fold in chocolate morsels and peanuts. Refrigerate for 20 minutes. Heat oven to 350. Shape chilled dough into fat disks about 2 1/2 inches wide and 1/2 inch thick. Place 1 1/2 inches apart on lightly greased cookie sheet. Bake about 15 minutes. Remove cookies from oven while still soft in center to retain chewiness when cool. Allow cookies to rest on baking sheet about 3 minutes before placing on wire rack.
