This recipe calls for natural peanut butter, which gives the cookies a richer peanut flavor. Old-fashioned rolled oats produce a heartier texture than the smaller-cut quick-cooking variety, while whole peanuts deliver added crunch.

　　

Ingredients

makes about 6 dozen

　　3 cups old-fashioned rolled oats

　　1/3 cup whole wheat flour

　　1 teaspoon baking soda

　　1 teaspoon baking powder

　　1/2 teaspoon coarse salt

　　1 cup packed light brown sugar

　　1 cup granulated sugar

　　1 cup (2 sticks) unsalted butter, room temperature

　　1/2 cup natural peanut butter

　　2 large eggs

　　1 teaspoon pure vanilla extract

　　2 cups salted whole peanuts

　　2 cups (12 ounces) semisweet chocolate chips

　　

Step 1

Preheat oven to 350°F. Stir together oats, flour, baking soda, baking powder, and salt in a bowl.

　　

Step 2

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.

　　

Step 3

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

　　

Step 4

Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.

　　

Step 5

Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 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.

　　Martha Stewart's Cookies