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

　　

Ingredients

Makes about 72

　　3 cups old-fashioned rolled oats

　　1/3 cup whole-wheat flour

　　1 teaspoon baking soda

　　1 teaspoon baking powder

　　1/2 teaspoon salt

　　1 cup packed light-brown sugar

　　1 cup granulated sugar

　　8 ounces (2 sticks) unsalted butter, softened

　　1/2 cup natural peanut butter

　　2 large eggs

　　1 teaspoon pure vanilla extract

　　2 cups salted peanuts

　　2 cups semisweet chocolate chips

　　

Step 1

Preheat the oven to 350°F. In a large bowl, stir together the oats, flour, baking soda, baking powder, and salt; set aside.

　　

Step 2

Put the brown and granulated sugars, the butter, and the 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 the eggs and vanilla, scraping down the sides of the bowl as needed.

　　

Step 3

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

　　

Step 4

Using a small (1 1/2-tablespoon) ice-cream scoop, make balls of dough, and place them 2 inches apart on parchment-paper–lined baking sheets.

　　

Step 5

Bake until the cookies are golden and just set, 13 to 15 minutes. Let cool on the sheets for 5 minutes. Transfer cookies to wire racks to cool completely.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.