Ingredients                                                                                           

Instructions

1. Preheat oven to 350° F.
2.  Cream peanut butter and sugar, until creamy and fluffy. Add vanilla, egg, baking powder, and salt in a large mixing bowl until thoroughly blended. Stir in chocolate chips and walnuts. 
3. Roll dough into 1-1/2 inch balls (approximately the size of a golf ball). *For easier handling, the dough can be refrigerated for about thirty minutes prior to making into balls. 
4. Place dough balls on a baking sheet lined with parchment paper; 2 inches apart.  
5. Flatten each ball with the tines of a fork.
6. Bake at 350° F,  for 10-12 minutes, or until the cookie is puffed up and lightly browned on the bottom. Do not overcook, or your cookie will be rock hard. 
7. Take cookies out of the oven, place the whole baking sheet on a wire cooling rack, and let cookies cool on pan for ten minutes–this prevents crumbling. Then take a spatula to remove cookie to wire rack and let cool for 15 minutes more; store in an airtight container.