• Cooking Time: 10
  • Servings:
  • Preparation Time:


I found this cookie recipe in 'Better Homes and Gardens New Cookbook, 12th Edition'.


  • 3/4 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/4 cups all-purpose flour
  • 2 cups rolled oats*
  • 1 cup chopped cocktail peanuts*


  • Preheat oven to 375 F.
  • In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed about 30 seconds or until combined.
  • Add granulated sugar, brown sugar, baking powder, and baking soda.
  • Beat until combined, scraping sides of bowl occasionally.
  • Beat in eggs and vanilla until combined.
  • Beat in as much of the flour as you can with the mixer; stir in any remaining flour.
  • Stir in rolled oats and peanuts.
  • Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
  • Bake about 10 minutes in preheated oven or until edges lightly browned.
  • Transfer cookies to wire rack and let cool.
  • *Variation: Prepare as above, except melt and cool 3 ounces unsweetened chocolate. After beating in eggs and vanilla, stir in chocolate. Bake at 375 F. for 10 minutes or until edges are set.
  • *Because I had only one cup of rolled oats, I used that plus 1/2 cup of quick-cooking oats.

Author Credit: BH&G New Cookbook, 12th Edition

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