Supercalichocalicious

One of the gifts that I received for my birthday was a book of cookie recipes (Cookies by Jill Snider). It is my favorite kind of cookbook - filled with pictures and alterations and easy-to-read instructions. Plus, lots of the cookies seem to include nuts and oatmeal, both of which I really enjoy in cookies.



The other day, I really had a cookie itch and as I rarely get those and have thousands of books filled with cookie recipes, I decided to finally put one to use. So I went through Cookies and finally settled on a cookie that I already had all the ingredients for onhand and that sounded like they would be quite tasty.



I settled on Chocolate Peanut Butter Oatmeal Cookies, for obvious reasons. What else can you ask for in a cookie? There are only two things I would change about this recipe if I made it again: I would use extra peanuts and old-fashioned oatmeal.



Speaking of peanut butter, my grandma gave me this really cool device for measuring peanut butter, crisco, and other sticky things that are not particularly enjoyable to clean out of measuring cups. I highly recommend it, but I don't know what it's called.



Chocolate Peanut Butter Oatmeal Cookies
Makes about 4 dozen cookies

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
1/2 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs'
1 teaspoon vanilla
2 cups quick-cooking rolled oats
1 1/2 cups chocolate-covered peanuts, chopped (I substituted 1 1/4 cup of chocolate chips and 2/3 cup chopped unsalted peanuts)
1/2 cup crisp rice cereal

Preheat oven to 375 degrees. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer on medium speed, beat butter, peanut butter, and both sugars until smooth and creamy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and mix.

On low speed, gradually add flour mixture, beating until blended. With a wooden spoon, stir in oats, chocolate (and) peanuts, and cereal.

Drop dough by rounded tablespoonfuls about two inches apart on cookie sheet. Press flat with a fork dipped in flour (I forgot to do this on the first batch and the second batch, I just pressed it down with my fingers; honestly, I preferred the ones that weren't pressed flat.)

Bake in preheated oven for 11 to 13 minutes or until crisp and golden. Cool for 5 minutes on sheet before transferring to a rack to cool completely.