• Cooking Time: 10
• 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*

1. Preheat oven to 375 F.
2. 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.
3. Add granulated sugar, brown sugar, baking powder, and baking soda.
4. Beat until combined, scraping sides of bowl occasionally.
5. Beat in eggs and vanilla until combined.
6. Beat in as much of the flour as you can with the mixer; stir in any remaining flour.
7. Stir in rolled oats and peanuts.
8. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
9. Bake about 10 minutes in preheated oven or until edges lightly browned.
10. Transfer cookies to wire rack and let cool.
11. *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.
12. *Because I had only one cup of rolled oats, I used that plus 1/2 cup of quick-cooking oats.

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