I had the urge to make cookies tonight. Matt requested chocolate chip, but it seemed we were low on chocolate chips. Instead, I tried this recipe that I've never made before. The cookies are pretty good. Very soft with a hint of peanut butter. I left out the chopped peanuts (because I didn't want to use the whole tin that Matt bought to snack on) and used chunky peanut butter. I should have added extra oats or something to make up for the missing peanuts, because without that extra bulk the cookies spread out a little too thinly. Also, I used my medium cookie scoop, but these cookies really would have been better smaller.

From the Better Homes and Gardens CookBook

3/4 cup butter, softened
1/2 cup peanut butter
1 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
2 eggs
1 tsp vanilla
1 1/4 cup all-purpose flour
2 cups rolled oats
1 cup chopped cocktail peanuts or semi-sweet chocolate pieces

In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed about 30 seconds or until combined. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats and peanuts.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375° oven about 10 minutes or until edges are lightly browned. Transfer cookies to wire rack and let cool.