Chunky Peanut, Chocolate, and Cinnamon Cookies

Cookies are treats that never disappointing. So are these Chunky and Nutty cookies. I really enjoy to see how my family (my husband and my kids) chewing every bite of the cookies, and listening the 'nyum-nyum' noise coming from their mouth. Ha..ha..ha.. The most joyful part was when I saw them running to the jar and trying to get the last piece of the cookies ! As always... the winner is the stronger one. You know who.

I made these cookies just yesterday. Actually I baked only half of them (3 dozen, and no more left now!). The 2nd half is kept frozen as ready-to-bake pieces (about 2.5 dozen) in our freezer. This is another interesting part of these cookies, that we can prepare them in advance. I am going to bake them on Monday morning for my daughter and her friends who will have a playdate in our house.

Please follow the instruction on the 'gray note' under the first picture to know how to prepare the ready-to-bake frozen cookies.
Source : Martha Stewart's COOKIES

Lucinda Scala Quinn, editorial director of food and entertaining for Martha Stewart Living, keeps this cookie dough on hand for casual get-togethers. After forming the dough into 1 inch balls, she flattens them slightly before freezeing on cookie sheets until firm; the ready-to-bake pieces are then frozen in resealable plastic bags for up to one month.
Makes about 5 dozen.
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
3/4 cup unsalted butter, room temperature
1/2 cup smooth peanut butter
1 cup packed light brown sugar
2 large eggs
1 1/2 cup semisweet chocolate chips*
2/3 cup roasted, salted peanuts, coarsely chopped **
2 tsp pure vanilla extract

1. Preheat oven to 350 F. Whisk together flour, baking soda, salt and cinnamon in a bowl.
2. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until combined, about 2 minutes. Add sugar, mix 2 minutes. Mix in eggs. Gradually add flur mixture, mix until just combined. Fold in chocolate chips, peanuts, and vanilla until well distributed. Refrigerate dough until slightly firm, 15 minutes.
3. Roll dough into 1-inch balls***. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes, rotating sheets half way through. Tranfer cookies to wire racks to cool. Cookies can be store in airtight containers at room temperature up to 3 days.

* I used 3/4 cup chocolate chips & 1/2 cup white chocolate chips.

** I used chopped roasted walnuts.

*** To make the balls, I used 1 tbsp measuring spoon (see the picture above).