Oatmeal Cookies (Chocolate Chip Peanut Butter)

This recipe calls for natural peanut butter, which has less sugar and gives the cookies a richer peanut flavour.

3 cups old-fashioned rolled oats
⅓ cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. coarse sea salt
1 cup light brown sugar
1 cup sugar
1 cup (2 sticks) butter, softened
½ cup natural peanut butter
2 large eggs
1 tsp. pure vanilla extract
2 cups salted whole peanuts
2 cups semi-sweet chocolate chips

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.

Put sugars, 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.

Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.

Using a 1½” ice cream scoop, drop balls of dough 2” apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until golden brown and just set, 13-15 minutes. Let cool on sheets on wire racks 5 minutes.

Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

Makes about 6 dozen.