If you like peanuts, these are the cookies for you. Actually, if you *love* peanuts, that would be even better because these are loaded with peanut butter, raosted peanuts and peanut butter chips … in addition to chocolate chips and an actually good for you ingredient of oatmeal. Well, I guess peanuts are good for you too. I’m not sure how I could have added more peanuts to this really. Any ideas for my next try?
1 cup unsalted butter, melted
heaping 2/3 cup creamy peanut butter
2 large eggs + 2 yolks
1 1/2 cup light brown sugar, packed
1 cup granulated sugar
4 teaspoons vanilla extract
2 cups old-fashioned whole rolled oats (not instant)
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1 cup peanut butter chips
1 cup roasted peanuts
To a large, microwave-safe bowl add the butter, peanut butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 15-second increments until mixture can be stirred smooth. Let cool for about 5 minutes before adding the eggs and yolks so you don’t scramble them. Add the egg, sugars, vanilla, and whisk until combined. It’s okay if mixture is slightly granular. Add the oats and stir to combine.
Preheat oven to 350F, line a baking sheet with a Silpat or parchment paper. Using a 2 tablespoon cookie scoop, scoop cookies and on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 to 12 minutes or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before removing to a wire rack to cool completely.