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1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, melted and cooled slightly
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups old fashioned rolled oats
1/2 cup finely chopped dry roasted peanuts
1 1/2 cups Reese's Pieces candies
Preheat oven to 350 degrees. Combine the flour, baking powder and baking soda in a medium size mixing bowl.
Cream the cooled melted butter and sugars together in a large mixing bowl with an electric mixer on medium speed until smooth. Add the eggs and vanilla extract and beat until smooth. Beat in the flour mixture until just combined. Stir in the oats and peanuts. Stir in the Reese's Pieces. Place the bowl in the refrigerator for 10 minutes (or up to 6 hours) to let the dough firm up.
Drop the batter by heaping tablespoonfuls onto ungreassed baking sheets, leaving about 3 inches between each cookie. Bake the cookies until they are golden around the edges but still soft on top, 15 to 17 minutes. Let them stand on the baking sheet for 5 minutes, then remove them with a spatula to a wire rack to cool completely. The cookies will keep at room temperature in an airtight container for 2 tot 3 days.
Yield: 40 cookies
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, melted and cooled slightly
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups old fashioned rolled oats
1/2 cup finely chopped dry roasted peanuts
1 1/2 cups Reese's Pieces candies
Preheat oven to 350 degrees. Combine the flour, baking powder and baking soda in a medium size mixing bowl.
Cream the cooled melted butter and sugars together in a large mixing bowl with an electric mixer on medium speed until smooth. Add the eggs and vanilla extract and beat until smooth. Beat in the flour mixture until just combined. Stir in the oats and peanuts. Stir in the Reese's Pieces. Place the bowl in the refrigerator for 10 minutes (or up to 6 hours) to let the dough firm up.
Drop the batter by heaping tablespoonfuls onto ungreassed baking sheets, leaving about 3 inches between each cookie. Bake the cookies until they are golden around the edges but still soft on top, 15 to 17 minutes. Let them stand on the baking sheet for 5 minutes, then remove them with a spatula to a wire rack to cool completely. The cookies will keep at room temperature in an airtight container for 2 tot 3 days.
Yield: 40 cookies
