It’s like someone took the most beloved three cookies in the world and smushed them into one.
Author: Katie Workman
½pound(2 sticks) unsalted butter softened
½cupcreamy peanut butter
1cupdark brown sugar
2teaspoonspure vanilla extract or pure vanilla powdersee Note
3cupsold-fashioned rolled oats
2cupsbittersweet chocolate chips
2cupssalted 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.