~ adapted from Martha Stewart ~
[Operation Skirt]
Set oven at 350℉.
Measure in a bowl 3 cups old-fashioned rolled oats.
Add 1/3 cup whole wheat flour,
1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon coarse salt; blend.
In a mixing bowl, combine together 1 cup packed light-brown sugar, 1 cup granulated sugar, 2 sticks unsalted butter, and 1/2 cup natural peanut butter. Use the paddle attachment of the stand mixer, not the whisk; beat on medium speed 5 minutes.
Add 2 eggs and 1 teaspoon vanilla extract. Reduce speed to low setting and incorporate dry ingredients…
Stir in 2 cups whole salted peanuts
and 2 cups semi-sweet chocolate chips.
Bake 2 inches apart on parchment paper 1 1/2-inch balls of dough. Rotate cookie sheet in the oven after 6 minutes, approximately halfway through baking. Bake 13 to 15 minutes. Cool completely before storing airtight.
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