2cupsOld-fashioned whole rolled oats - not quick oats
2 1/2cupsSemi-sweet chocolate chips
1/2cupChopped peanuts - optional
In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt together, set aside. Preheat oven to 350 degrees F and line baking sheets with parchment paper or silpat liners.
In a large mixing bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, 1-2 minutes. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add in the eggs, one at a time. Scrape down the sides and add in both peanut butters, and vanilla and beat on high speed until combined, about 1 minute.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, fold in the chocolate chips, nd chopped peanuts if desired. This cookies dough will be very think, cover and allow to chill for 15-20 minutes or overnight - if chilling overnight allow to come to room temperature before scooping.
Using a measuring spoon or cookie scoop, scoop even sized balls of cookie dough - roughly 1 1/2 tablespoons per cookie. Arrange evenly on a lined cookie sheet, leaving 2 inches between each cookie. Bake for 12-15 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Repeat with the remaining dough, store cookies in an airtight container for up to a week!
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