Peanut Butter Chocolate Chip Oatmeal Cookies

This recipe has been in my "Weekly" folder for a couple of weeks. I finally decided to make it to get it

out of that folder and into my belly. It'll make a lot so most of them will go into the freezer.

These cookies are tasty. There is a lot of texture going on in these cookies and I'm a fan of that. 

I wouldn't put in a cup of cocktail peanuts whole next time. I'd chop them up and put in maybe 1/2 a cup. The whole peanut makes it difficult to eat sometimes. If you can have difficulty eating a cookie.

These are reminiscent of Lone Ranger cookies which have all of this stuff minus the peanuts and add rice crispies, peanut butter and coconut. So it doesn't sound like they're similar, but I promise you they are.

Peanut Butter Chocolate Chip Oatmeal Cookies

Recipe from The Mom 100

Makes 36 cookies

• ½ pound (2 sticks) unsalted butter softened
• ½ c creamy peanut butter
• 1 c dark brown sugar
• 1 c granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract or pure vanilla powder see Note
• 3 c old-fashioned rolled oats
• ¾ c all-purpose flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp kosher salt
• 2 c bittersweet chocolate chips
• 2 c salted cocktail peanuts

Preheat the oven to 375°. Lightly spray two baking sheets with nonstick cooking spray.

In a large bowl, beat the butter, peanut butter, and brown and white sugars until creamy. Beat in the eggs, one at a time, scarping down the sides of the bowl between each addition. Beat in the vanilla.

In a medium sized bowl, mix together the oats, flour, baking powder, cinnamon and salt. Add the flour mixture to the creamed mixture and beat on low speed to just combine. Stir in the chips and the peanuts until they are evenly incorporated.

Place the batter in ¼ cup scoops on the prepared baking sheets. Press down into cookie shaped disks. I like to bake them one at a time, but if you want to bake both sheets at once, you might want to rotate them and switch the racks midway throughout the process. Bake for 12 to 14 minutes, until browned on the edges, then let them sit for one minute on the tray before transferring them to wire racks to cool. Repeat with the rest of the batter.