Chocolate Chip Peanut Butter Cookies with Walnuts

Miniature chocolate chips.  Peanut Butter.  Toasted walnuts.  Cinnamon.  How can these ingredients not produce a fantastic cookie?  Martha Stewart's recipe for peanut butter cookies is another winner for chewy cookie lovers.  I have taken her recipe and made my own modifications.  Enjoy!

Chunky Peanut, Chocolate, and Cinnamon Cookies

Adapted from Martha Stewart's Cookies

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup (1.5 sticks) unsalted butter, room temperature
• 1/2 cup cmooth peanut butter
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cups semisweet chocolate chip miniatures
• 2/3 cup roasted, coarsely chopped walnuts.
• 2 teaspoons pure vanilla extract

Directions:

1. Preheat oven to 350 degrees F.  Sift, then stir together flour, baking soda, salt, and cinnamon in a bowl.
2. Using an electric mixer, mix butter and peanut butter in the bowl until combined.  Add the light brown sugar, then granulated sugar.  Mix in eggs and vanilla.  Mix all until combined.
3. Gradually add in the dry ingredients until combined.
4. Fold in the chocolate chips and walnuts with your hands or a spatula.
5. Roll dough in 1-inch balls, and space them 2 to 3 inches apart on baking sheets lined with parchment paper.  Flatten them slightly with wet hands.  Bake until golden for 6 minutes; then rotate sheets and bake for another 7 minutes.  Transfer cookies to a wire rack to cool.