Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 2/3 cups old fashioned oats

  3. 1 1/2 cups all purpose flour

  4. 2 tsp. finely grated orange peel

  5. 1 tsp. baking soda

  6. 1 tsp. baking powder

  7. 3/4 tsp. salt

  8. 10 tbsp. butter, room temperature

  9. 1/2 cup chunky peanut butter

  10. 2/3 cup brown sugar

  11. 1 1/3 cups sugar

  12. 2 large eggs

  13. 1 tsp. vanilla extract

  14. 1 1/4 cups salted peanuts, chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees. Spread oats on a sheet pan and bake 10 to 12 minutes until light golden brown, stirring occasionally. Transfer pan to a rack and cool oats. Increase oven to 350 degrees. Whisk together flour, orange peel, baking soda, baking powder and salt in a small bowl. Cream together butter and peanut butter in a large bowl. Add both sugars and beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla. Fold in the flour mixture, toasted oats and peanuts. Drop tablespoonfuls of the batter onto sheet pans, spacing 3 inches apart. Flatten batter slightly. Bake cookies about 10 to 12 minutes until edges are browned. Let cookies cool 5 minutes on the pans. Transfer cookies to a rack and cool completely. Store cookies in an airtight container in a cool place.


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