3/4 cup butter, softened
1/2 cup creamy peanut butter
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 cups oats
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans
Preheat oven to 375 F. Beat butter, peanut butter, sugars, eggs and vanilla until thoroughly blended.
Combine flour, baking powder and baking soda. Add to butter mixture gradually, beating until blended. Stir in oats, chocolate chips and nuts. Mix well.
Drop by heaping tablespoonfuls about 2 inches apart, onto cookie sheet. Bake for 10 to 12 minutes or until golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.
Makes about 5 dozen cookies.
Variations
Replace chocolate chips with butterscotch or peanut butter chips.
Replace pecans with peanuts.
Source: Robin Hood Home Baking, 2004
2 comments:
I'm a bit confused. Your review mentions Brazil nuts and raisins, which I'm assuming is the "twist" (especially the raisins) to what otherwise would be a standard peanut butter oatmeal cookie, but I don't see either of these in the list of ingredients for the basic recipe or the variations.
Anon - Sorry about that. I just usually post the original recipe and mention my substitutions in my post. For this cookie, I substituted Brazil nuts for the pecans and raisins for the chocolate chips. You can pretty much put anything you like in. Hope this helps!
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