1 stick (1/2 c.) unsalted butter, softened
1/2 c. smooth peanut butter
1 c. firmly packed light brown sugar
1 lg. egg, beaten lightly
1 tsp. vanilla
3/4 c. all purpose flour
1/2 tsp. baking soda
2/3 c. salted roasted peanuts
6 oz. semi sweet chocolate chips
1 c. raisins

In a bowl cream together the butter and the peanut butter, beat in the sugar, a little at a time, and beat the mixture until it is combined well. Beat in the egg and the vanilla, stir in the flour and the baking soda, and stir in the peanuts, the chocolate chips, and the raisins. Drop slightly rounded tablespoons of the batter 2 inches apart onto ungreased baking sheets and bake the cookies in a preheated 375 degrees F. oven for 10 to 12 minutes, or until the tops just begin to color. Let the cookies cool on the sheets for 2 minutes, transfer them with a spatula to racks, and let them cool completely. (The cookies in an airtight container for several days.) Makes about 36 cookies.