Makes: 24-32, Calories: 199-149

Ingredients:

• 175g unsalted butter.  1314
• 300g plain flour.  1026
• 1 tsp baking powder
• ¼ tsp salt
• 65g soft dark brown sugar.  260
• 75g soft light brown sugar.  300
• 100g caster sugar.  400
• 2 eggs.  150
• 2 tsp vanilla essence (or 1 tsp extract).  34
• 100g fudge/butterscotch chunks.  409
• 150g blanched peanuts, chopped. 873

Method:

1. In medium saucepan; Melt butter over medium heat, stirring often, until butter foams then browns, 5-8 mins. (“Bitty” milk solids turn golden)
2. Meanwhile, in large mixing bowl; Mix flour, baking powder and salt.
3. In large Pyrex bowl; Mix sugars.
4. Pour butter onto sugars. Whisk together.
5. Add eggs and vanilla to butter and sugar. Whisk until it lightens and thickens.
6. Add wet ingredients to dry. Fold just to incorporate.
7. Add peanuts and fudge. Fold just to incorporate.
8. Rest for 30 mins to thicken.
9. Preheat oven to 170°C Fan/Gas Mark 5.
10. Line 2 large baking trays with parchment.
11. Use medium (2" diameter) ice-cream scoop to portion cookies onto baking sheets, 3" apart (6 per tray).
12. Bake for 12-14 mins, until edges are golden but centres are soft.
13. Cool on trays for 5 mins.
14. For crispy outer, return cold cookies to oven and bake for 6-8 mins more.
15. Cool on trays for 5 mins.
16. Transfer to wire rack. Cool completely.
17. Store in an airtight container. Best eaten within 3 days.

Calories = 4766

• 4766 / 24 = 199
• 4766 / 32 = 149

Tip: Divide dough in half and roll into 30cm sausages on floured surface. Wrap in foil and chill for 2-3 hours before slicing into 1.5cm thick rounds. Bake as per recipe. Makes 32. (16 per sausage). Bake 8 per tray.

Tip: Baking powder puffs up the cookie. Bicarbonate of soda spreads the cookie.

Tip: Substitute 50g of fudge for choc chips.