Peanutty Chocolate Chip Oatmeal Cookies

Last night I felt like having cookies.  And since we'd had a smaller dinner (and a healthy lunch) I gave in and made some.  These cookies were delicious.  Not too sweet (thanks to the peanut butter and peanuts) and just enough chocolate to satisfy the craving.

The cookies were fairly moist last night right after they came out of the oven.  They've hardened up a bit now that they're cooled but they're still delicious.

I got 15 cookies out of this recipe.  You could make more by making them smaller or double the recipe to make a ton of cookies.  It's always better for me if I can make fewer cookies since it's just the two of us eating them.

You could change the things that you mix into this recipe... instead of the chocolate chips and peanuts you could add dried fruit, peanut butter chips, other nuts, etc.  Just make sure the total amount you're adding equals 1/2 c.

**Update: these cookies are delicious leftover.  I microwaved the cookie for 20 seconds to heat it up (because it was quite crunchy without that).  Softened right up. :)

Recipe:
1/4 c. creamy peanut butter
1/4 c. margarine (1/2 stick)
1/2 c. light brown sugar, packed
1/4 c. granulated sugar
1/2 tsp. vanilla
1 egg
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. baking soda
3/8 c. white whole wheat flour
3/8 c. AP flour
1 1/2 c. rolled oats
1/4 c. chocolate chips
1/4 c. raw peanuts, chopped

1. Preheat oven to 350 degrees.
2. In a stand mixer (or a large bowl), mix together (on medium to high speed) the peanut butter and margarine until smooth and creamy. Add white and brown sugar and continue creaming until fluffy.  Scrape down the sides of the bowl.  Add vanilla and the egg and mix until they disappear.  Add cinnamon, salt, and baking soda and mix to combine.  Scrape down the sides of the bowl.  On medium low speed, add in the flour, slowly (1/8 c. at a time) and allow each addition to mix in before adding the next (you might need to scrape the sides during this step... just make sure it's all mixed).  Once all the flour is in, add the rolled oats and allow the mixer to combine them.  Scrape the sides of the bowl.  With the mixer on low speed, add the chocolate chips and peanuts.  Mix until integrated.  Turn off the mixer.
3. Using a 1/8 c. measuring cup (or a spoon or disher), portion out the dough into cookies.  Place them 2-3 inches apart on an ungreased baking sheet. (I left them fairly thick and didn't squish them out... if you want a flatter cookie, squish them out a bit.)
4. Bake for 12-15 minutes until golden brown and the insides begin to set (if they're fully set before you remove them from the oven, they're over-baked).
5. Allow to cool for at least 10 minutes before eating.