Peanut Butter Chip Cookies with Toasted Walnuts

2 cups all-purpose flour 1¼ teaspoons baking soda ¼ teaspoon salt 1 cup butter, slightly softened ¾ cup firmly packed light brown sugar ¾ cup sugar 1 large egg 1¼ teaspoons vanilla extract 1½ cups peanut butter flavored chips Vegetable oil cooking spray

134 Calories (46% from fat) • carb. 18g • pro. 1g • fat 7g • sat. fat 4g • chol. 19mg • sod. 50mg • calc. 6mg • fiber 0g

Preheat oven to 350°F. Place walnuts on a baking sheet and toast until lightly browned, about 3 - 4 minutes. Cool slightly then place in a Cuisinart® Mini-Prep™ Processor fitted with the sharp blade; pulse on Lo speed until coarsely chopped, about 5 times. Reserve. Combine flour, soda and salt in a small bowl; reserve. In a large mixing bowl, using a Cuisinart® SmartPower™ Countup™ 9-Speed Electronic Hand Mixer, cream butter and sugars on speed 2 until light and fluffy, about 1 - 2 minutes. Add egg and vanilla; gradually increase to speed 4 and mix until well blended, about 30 seconds. Add flour mixture; mix on speed 2 until combined, about 30 seconds. Scrape bowl with a spatula and continue mixing until well blended, about 30 seconds. Add peanut butter chips and walnuts; mix on speed 1 until just combined, about 20 - 30 seconds. Spray baking sheets with vegetable oil cooking spray. Drop by rounded tablespoonfuls, 2 inches apart, onto baking sheets. Bake until golden, about 9 - 11 minutes. Cool slightly on baking sheet and then transfer to a wire rack.