Ingredients
- 1 cup butter (at room temperature)
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 3/4 cup creamy peanut butter
- 2 eggs (large)
- 2 teaspoons vanilla
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (cookies will not look dark when baked because of the cocoa powder)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate baking chips (or salted peanuts, chopped)
- 1 1/2 cups quick-cooking rolled oats
How to Make
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Step 1: In a bowl with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
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Step 2: In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips or peanuts and oats.
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Step 3: Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheet. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.
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Step 4: Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking.
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Step 5: Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
We hope you enjoy this recipe!
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