Preparation / Directions:
Preheat the oven to 350 degees F.
Toast the peanuts on a baking sheet in the preheated oven for 10-12 min.
until golden brown. Cool the nuts to room temperature before chopping with a
cook's knife into 1/8 inch pieces.
In a sifter combine the flour, cocoa powder, baking powder, and salt. Sift
onto a large piece of wax paper and set aside until needed.
Place the granulated sugar, light brown sugar, peanut butter, and butter in
the bowl of an electric mixer fitted with a paddle. Beat on med. for 4 min
until soft. Use a rubber spatula to scrape down the sides of the bowl, then
beat on high for 2 mins, until fairly smooth. Add the eggs and vanilla
extract and beat on med. fro 1 min until incorporated. Scrape down bowl
sides and beat on high until smooth.
Operate the mixer on low speed while gradually adding first the sifted dry
ingredients then the chocolat chips, oats, and chopped peanuts, mix until
combined about 1 min. Remove the bowl from the mixer and use a rubber
spatula to finish mixing the ingredients until thoroughly combined.
Using 2 heaping tablespoons of dough for each cookie, portion 12 cookies
evenly spaced on each of 3 nonstick baking sheets. Use your fingers ( its
not a sticky dough) to gently press and slightly flatten each portion of
dough into a disc 3 inches in diameter and 1/4 inch thick. Place the baking
sheets on the top and center racks of the preheated oven and bake for 18 to
20min. rotating the sheets from top to center halfway through the bakine
time. Remove the cookies from the oven and cool to room temperature on the
baking sheets, about 30 min.
Store the cooled cookies in a tightly sealed plastic conta