Peanut Butter-Chocolate Oatmeal Cookies
from Martha Stewart
2 3/4 cups old-fashioned rolled oats
1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons ground flax seeds
1 cup packed light-brown sugar
2/3 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
1/2 cup natural peanut butter
2 large eggs
1 teaspoon pure vanilla extract
2 cups salted whole peanuts (I didn't add any)
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and flax in a medium bowl; set aside. (Martha wanted me to add salt, but I figured that peanut butter is salty enough!)
Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.