This recipe calls for natural peanut butter, which gives the cookies a richer peanut flavor. Old-fashioned rolled oats produce a heartier texture than the smaller-cut quick-cooking variety, while whole peanuts deliver added crunch.
Recipe information
Yield
makes about 6 dozen
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Stir together oats, flour, baking soda, baking powder, and salt in a bowl.
Step 2
Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
Step 3
Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
Step 4
Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
Step 5
Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.
