Made with half dark brown, half light brown sugar (it’s what I had), stirred in 1 cup milk chocolate chips/peanut butter chips. Cookies baked on shiny Nordic ware pan came out perfectly as described. Cookies made on older, patina coated cookie sheets browned on bottom a little too much and were slightly drier and more crumbly. You really do need to make these one pan at a time to get even baking. Not the peanuty-est flavor, but definite bakery shop look and texture.
