* Exported from MasterCook *

Chris' Kicked up Spicy Walnut Chocolate Chip Peanut Butter Cookies

Recipe By :Chris Hanrahan
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Drop

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cookie batter
1/2 cup unsalted butter -- at room temperature
1/2 cup dark brown sugar
1/2 cup cane sugar
1 egg
1 cup natural creamy peanut butter
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1 cup all-purpose flour
Spicy Walnuts
1 tablespoon canola oil
1 tablespoon Chinese chile oil
1/2 cup finely diced walnuts
1/8 teaspoon cayenne pepper
1/8 teaspoon powdered ginger
1/8 teaspoon nutmeg
2 tablespoons sugar

Heat oven to 375 degrees F. Line a couple cookie sheets with parchment paper
(or butter the pans).
Prepare the cookie batter first. In a mixer, mix the butter until it is soft
and creamy. Then add both the brown and cane sugar, until it is well mixed.
After that is mixed, add the egg, peanut butter, vanilla, baking soda, and
salt. Finally, add the chocolate chips. Set aside.
In a medium sized skillet: Add the canola oil and chile oil, heat on the
range until sizzling. Add the walnuts, and toss for a couple minutes until
golden brown. Add the cayenne, ginger, and nutmeg. Continue to toss for
another 1 to 2 minutes. Finally add the sugar to soak in all the goodness at
the bottom of the pan. (I strain them to make sure no
oil goes into the cookie mix.)
Add the walnuts to the batter.
Finally, fold the flour into batter, but don't mix too well. (If you need a
wee bit more flour, don't hesitate to add, but the walnuts make for less of
a need for large amounts of flour.)
Once the flour is folded in, scoop out spoonfuls of dough, and place them on
the prepared pan.
Press down with fork.
Bake for 14 to 17 minutes (depending on your oven) until golden brown. Let
cool on rack.
The spicy walnuts add a crunch and a finish that is quite a fun surprise.