Peanut butter drop cookies

I'm a few hours away from jumping on a plane to visit, among others, the gorgeous Lena and Chloe. I should have spent the morning doing a little bit of study but instead I decided to make myself an on-board snack, and thank-you gift to Tim who is kindly driving me all the way to Avalon airport. I felt like a comforting peanut butter treat so adapted my favourite choc-chip cookie recipe (sans chips) by subbing half and a bit of the marg with smooth pb. They turned out really puffy, soft and sweet. To get them a little more cookie-like I squashed them with the back of a spatula when they came out of the oven.

Adapted from this recipe
(sorry it's all by weight and not cup - perhaps someone lovely will convert it for me...)

75g raw sugar
75g brown sugar
35g Nuttelex
50g peanut butter (unsalted)
drop of vanilla extract
1 egg replacer equivalent (1 tsp No-Egg with 2 tbs water, or 1 tbs ground flax seeds with 1/4 cup water)
pinch of salt
175g self-raising flour

Preheat the oven to 160C and line a large tray with baking paper. Cream together the marg, peanut butter and sugars. Add the replacement egg and vanilla and mix well. Stir in the flour and salt. Drop tablespoons of the dough onto the baking tray and bake for 12-15 minutes until just golden. Let the cookies rest on the tray for 10 minutes before transferring them to a cooling rack.