Peanut Butter Oatmeal Cookies
The batter for these cookies may be ahead of time and kept refrigerated until ready to use.

Prep Time: 25 min/ Bake Time: 12 min/ Serving: 4 dozen

Ingredients:
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder     
¼ tsp salt                              
½ pound (2 sticks) unsalted butter at room temperature
1 ½ cups light brown sugar
½ cup granulated sugar
1 cup creamy peanut butter
2 large eggs
2 tsp Rodelle Vanilla Extract
1 cup roasted salted peanuts, ground to the texture of breadcrumbs
2 cups quick-cooking oats

• Preheat the oven to 350 degrees.
• In a small bowl mix together the flour, baking soda, baking powder and salt.
• In a separate bowl, beat the butter and sugars together with an electric mixer on medium high until light and fluffy
• Add the peanut butter and beat until fully incorporated.
• Add the eggs one at a time, beating about 30 seconds after each one.
• Add the Rodelle Vanilla Extract and beat an additional 30 seconds.
• Add the flour mixture and beat on very low speed until almost incorporated.
• Add the peanuts and oats and finish mixing on low speed until batter is completely incorporated.
• Drop one-inch mounds of the batter on a parchment-lined baking sheet, using a rounded tablespoon.
• Do not press the cookies flatter than one-half inch.
• Bake the cookies in the heated oven until they are puffy and lightly colored around the edges but still quite soft in the center, between 8-12 minutes.