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1
Heat oven to 375 degrees F, line a couple cookie sheets with parchment paper (or butter the pans).
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2
Prepare the cookie batter first.
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3
In a mixer, mix the butter until it is soft and creamy.
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4
Then add both the brown and cane sugar, until it is well mixed.
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5
After that is mixed, add the egg, peanut butter, vanilla, baking soda, and salt.
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6
Finally, add the chocolate chips.
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7
Set aside.
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8
In a medium sized skillet; add the canola oil and chile oil, heat on the range until sizzling.
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9
Add the walnuts, and toss for a couple minutes until golden brown.
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10
Add the cayenne, ginger, and nutmeg.
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11
Continue to toss for another 1 to 2 minutes.
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12
Finally add the sugar to soak in all the goodness at the bottom of the pan.
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13
(I strain them to make sure no oil goes into the cookie mix.)
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14
Add the walnuts to the batter.
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15
Finally, fold the flour into batter, but don't mix too well.
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16
(If you need a wee bit more flour, don't hesitate to add, but the walnuts make for less of a need for large amounts of flour.)
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17
Once the flour is folded in, scoop out spoonfuls of dough, and place them on the prepared pan.
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18
Press down with fork.
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19
Bake for 14 to 17 minutes (depending on your oven) until golden brown.
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20
Let cool on rack.
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21
The spicy walnuts add a crunch and a finish that is quite a fun surprise.
