Instructions: Arrange oven rack at center position and preheat oven to 350 degrees. Have ready 2 large ungreased cookie sheets.

Sift together flour, baking soda and salt into mixing bowl and set aside.

With electric mixer on medium speed, cream together butter and peanut butter until smooth, 2 to 3 minutes. Gradually add both sugars, beating until dissolved. Beat in egg and vanilla just to incorporate. On slow speed, add dry ingredients, beating until flour is blended into dough, about 1 minute. Stir in chopped peanuts.

Form dough into balls about 1 inch in diameter. Place 2 inches apart on cookie sheets. With tines of fork, press down on each, making crisscross pattern and flattening cookies so they are about 13/4 inches round.

Bake 1 sheet at a time until cookies are browned around the edges, 9 to 11 minutes, no more. Halfway during baking, reverse baking sheet so that cookies brown evenly. When done, remove from oven and, using spatula, transfer cookies to wire rack to cool to room temperature. Store in airtight container at room temperature up to 3 days.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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