Position the racks to divide the oven into thirds. Preheat the oven to 350°F. Line 2 baking sheets with parchment or silicon mats.

Whisk together flour, baking soda, baking powder, salt andf nutmeg.

In the bowl of the stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the peanut butter and beat for another minute.

Next add the sugars and beat for 3 minutes. Add eggs one at a time, beating to incorporate after each addition. Scrape down the sides and bottom of the bowl and on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chopped peanuts.

This will make a soft, mushy dough. Take a tablespoon full of dough, roll it between the palms and place them on the baking sheets, leaving 2" between the cookies. (Drop the dough balls in sugar before placing them on the baking sheet, if desired). Press the tines of the fork on the cookies in perpendicular direction to form the crisscross indentations.

Bake for about 12 minutes, rotating the sheets from top to bottom and front to back half the way through the baking. When done cookies will be lightly colored and still soft. Let the cookies sit on the baking sheets for a minute before transferring them onto the cooling rack with a wide spatula. Cool to room temperature.

Repeat with the remaining dough, making sure to cool the baking sheets between batches.