Preheat oven to 350 degrees F. Have ready a two ungreased baking sheets -- the largest you own. Depending on the size of your baking sheets, you'll probably only be able to bake 2 or 3 cookies per sheet.

With an electric mixer, cream the softened butter, peanut butter and brown sugar with high speed of an electric mixer. Beat in the eggs.

Stir the flour, baking soda and baking powder (and salt, if using) together in a separate bowl. Gradually add to butter mixture, blending thoroughly. Stir in peanuts, if desired.

Using about a ½ cup measure, portion out 10 or 12 big balls of dough onto a couple of plates lined with plastic wrap. Chill the dough balls for about 30 minutes, then shape into neat balls.

When ready to bake, grease the bottom of a pie plate (or a saucepan) and dip in granulated sugar. Set two cookies on a baking sheet spacing them as far as you can. These cookies spread quite a bit! Use the sugared pan to press each dough ball into a large circle a little less than ½ inch thick. If you are making 12 cookies, the circles will be about 4 ½ to 5 inches. If you are making 10 cookies they will be about 5 ½ inches. If necessary, press cookies with fingers to make them even. Make crisscross pattern on top of cookies by lightly scoring with fork tines or pressing with a wire cake rack (which may be difficult if you using a rimmed pan!).

Bake for 12 14 minutes or until edges are lightly browned. Let cool on baking sheets for about 5 minutes. Transfer to racks and let cool completely. Makes 10 to 12 cookies