Ingredients Jump to Instructions ↓

  1. 1 cup unsalted peanuts

  2. 2 ups all purpose flour

  3. 1/4 cup unsweetened cocoa powder

  4. 2 tsp. baking powder

  5. 1/2 tsp. salt

  6. 1 cup granulated sugar

  7. 1 cup tightly packed light brown sugar

  8. 3/4 cup creamy peanut butter

  9. 1/2 lb. unsalted butter -- cut into 1 ounce 2 large eggs

  10. 1 tsp. pure vanilla extract

  11. 2 cups semisweet chocolate chips

  12. 1 1/2 cups 100% natural quick oats

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat the oven to 350 degees F. Toast the peanuts on a baking sheet in the preheated oven for 10-12 min. until golden brown. Cool the nuts to room temperature before chopping with a cook's knife into 1/8 inch pieces. In a sifter combine the flour, cocoa powder, baking powder, and salt. Sift onto a large piece of wax paper and set aside until needed. Place the granulated sugar, light brown sugar, peanut butter, and butter in the bowl of an electric mixer fitted with a paddle. Beat on med. for 4 min until soft. Use a rubber spatula to scrape down the sides of the bowl, then beat on high for 2 mins, until fairly smooth. Add the eggs and vanilla extract and beat on med. fro 1 min until incorporated. Scrape down bowl sides and beat on high until smooth. Operate the mixer on low speed while gradually adding first the sifted dry ingredients then the chocolat chips, oats, and chopped peanuts, mix until combined about 1 min. Remove the bowl from the mixer and use a rubber spatula to finish mixing the ingredients until thoroughly combined. Using 2 heaping tablespoons of dough for each cookie, portion 12 cookies evenly spaced on each of 3 nonstick baking sheets. Use your fingers ( its not a sticky dough) to gently press and slightly flatten each portion of dough into a disc 3 inches in diameter and 1/4 inch thick. Place the baking sheets on the top and center racks of the preheated oven and bake for 18 to 20min. rotating the sheets from top to center halfway through the bakine time. Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 min. Store the cooled cookies in a tightly sealed plastic conta


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