1 cup peanut butter
1/2 cup butter
1-1/2 cups packed brown sugar
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla
4 cups rolled oats
3/4 cup chopped peanuts, walnuts, or pecans
1-1/2 cups candy-coated milk chocolate pieces
In a large mixing bowl beat the peanut butter and butter
with an electric mixer on medium to high speed for 30 seconds.
Add the brown sugar, granulated
sugar, baking powder, and baking soda; beat until combined.
Beat in the eggs and vanilla until combined. Stir in the rolled
oats. Stir in the nuts and the candy-coated milk chocolate pieces.
Drop dough by 1/4-cup measures or scoops 4 inches apart onto an
ungreased cookie sheet. Bake cookies in a 350 degree F. oven for
about 15 minutes or until edges are lightly browned. (Or, for
small cookies, drop dough by rounded teaspoons about 2 inches
apart onto an ungreased cookie sheet. Bake cookies in a 350° F oven
about 10 minutes or until edges are lightly browned.) Cool 1 minute
on the cookie sheet. Transfer cookies to wire racks; cool.
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