Friday, April 19, 2013


1 1/2 cups whole-wheat flour
2 cups all-purpose flour
2 cups old-fashion oats
1 tsp baking soda
1 tsp salt
2 cups unsalted butter, cut up
1 1/2 cups packed brown sugar
1 cup creamy peanut butter
4 tsp vanilla extract
2 large eggs
3 cups honey-roasted peanuts
2 pkg (10-oz each) peanut butter chips
2 pkg (8-oz each) toffee bits

In a medium bowl, whisk the flours, oats, baking soda, and salt together.

In a large bowl, using an electric mixer, beat the butter and brown sugar together at medium speed for approximately 3 minutes until light and fluffy.  Beat in the peanut butter and vanilla extract.  Add the eggs, one at a time; beat just until combined.

Using low speed, beat in the flour mixture just until combined.  Stir in the peanuts, peanut butter chips, and toffee bits.

Cover the dough and refrigerate 2 to 3 hours up to overnight, until firm enough to shape.

Preheat oven to 375 degrees.
Cover cookie sheets with parchment paper.

Drop cookie dough by 1/4 cup of dough per cookie onto the prepared cookie sheets.  Gently form dough into balls then flatten to about a 1-inch thickness.  Freeze on baking sheets 10 minutes.

Bake at 375 degrees 10 to 12 minutes until light brown around the edges.  Cook on a wire rack, on the cookie sheets, for 3 minutes before removing to racks to cool completely.

Yield: Approximately 36 cookies.

Note: This is my adaptation of a recipe I got some years ago from Cooking Club.

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