Take the husks off spanish peanuts & seperate into two halfs & bake in oven at 200° for 30 min.

In a large mixing bowl add white suger & brown suger, eggs & butter. Start off by useing a spoon to mix then switch to mixer on medium until it turns a uniform color. ( I use organic suger & Smart Balance instead of butter)

Add salt, cinnamon &vanilla then mix well with mixer again.

Add a freshly opened cup 1/2 of Jiffy Extra Crunchy natual peanut butter. (This is to ensure freshness as this ingrediant does get a unpleasant oder if previously opened). Then add roasted Spanish peanuts.

Add flour one cup at a time & mix well between each cup. When done the dough should form & maintain a firm ball form if not add more flour.

Preheat oven to 350° place golf size balls on pan & use fork gentally pressing down to form cross patterns on cookie. Usally 12 cookies per pan & makes 3 dozen.

Cook for 13 minutes with the rack placed in the middle rack & then place on cooling rack to cool, once cooled place in sealed container to promote a soft chewy cookie.