ingredients
2 1/4   cups   all-purpose flour
1    teaspoon   baking soda
1    teaspoon   salt
1    cup   (2 sticks) unsalted butter OR: margarine, at room temperature
2/3   cup   smooth peanut butter
1    cup   granulated sugar
1    cup   packed light-brown sugar
2      eggs
2    teaspoons   vanilla
1    12 ounce bag  semisweet chocolate chunks OR: one 10-ounce bag oversize semisweet chips
1 1/4   cups   coarsely chopped pecans
directions
Heat oven to 325 degrees F.
Combine flour, baking soda and salt in medium-size bowl.
Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. Stir in the flour mixture until blended and dough forms. Stir in the chocolate chunks or chocolate chips and chopped pecans.
Using a 1/4 cup dry measure, drop dough by slightly rounded mounds onto large ungreased baking sheets, spacing the cookies about 2 inches apart.
Bake in 325 degrees F oven 15 to 17 minutes or until golden brown around edges and lightly colored on top.
Remove the baking sheets to a wire rack and let cookies cool on sheets for about 3 minutes. Remove the cookies with a metal spatula from the baking sheets to a wire rack and let cool completely.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 323, Fat, total (g) 20, chol. (mg) 39, sat. fat (g) 8, carb. (g) 35, fiber (g) 2, pro. (g) 5, sodium (mg) 186, Percent Daily Values are based on a 2,000 calorie diet