Peanut Butter Chocolate Chip Oatmeal Cookies
I’ve gotten a lot of cookie recipes from Martha Stewart’s Living magazine that have become a regular part of my cookie rotation. This is another one that was devoured at work. – Kathy
Ingredients
- 3 cups old-fashioned rolled oats
- ⅓ cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup peanut butter
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 2 cups salted peanuts
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350° F.
- In a medium bowl, together the oats, flour, baking soda, baking powder, and salt; set aside.
- Put brown and granulated sugars, the 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, scraping down sides of bowl as needed.
- Reduce speed to low. Add oat mixture and mix until just combined. Mix in peanuts and chocolate chips.
- Using a small (1 ½ tablespoon) ice cream or cookie scoop, make balls of dough, and place them 2 inches apart on parchment paper lined baking sheets.
- Bake until cookies are golden and just set, 13 to 15 minutes. Let cool on baking sheets for 5 minutes. Transfer cookies to wire racks and let cool completely.
Makes about 6 dozen.
