Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

• 1 1/4 cup salted peanuts
• 1/2 cup unbleached all-purpose flour
• 1/4 cup whole wheat flour
• 3/4 cup whole grain oats
• 1/2 tsp baking soda
• 1 tsp salt
• 4 tbsp butter, melted and cooled to room temperature
• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 2 large eggs
• 3 tbsp milk
• 1 tsp pure vanilla extract
• 7 oz. bittersweet chocolate chunks or chips (about 1 1/4 cup)

Instructions

1. 1

   Preheat oven to 350 degrees and cover a...: Preheat oven to 350 degrees and cover a couple of baking sheets with parchment paper.

2. 2

   In the bowl of a food processor, chop...: In the bowl of a food processor, chop the peanuts until they are in small pieces by pulsing 4 or 5 times, one second per pulse.

3. 3

   Add both flours, oats, baking soda, and salt...: Add both flours, oats, baking soda, and salt to a medium size bowl and stir with a whisk to combine.

4. 4

   Beat the melted butter, peanut butter, both sugars,...: Beat the melted butter, peanut butter, both sugars, eggs, milk, and vanilla with an electric mixer on medium-high speed for 1-minute, until well combined. Stir in the dry ingredients, chopped peanuts and chocolate chunks just until everything is combined and formed into a dough.

5. 5

   Shape 1/4 cup size balls of cookie dough...: Shape 1/4 cup size balls of cookie dough with your hands and plop down onto parchment covered baking sheets, making sure to space each ball at least 3-inches apart. Flatten each ball slightly with the palm of your hand and bake, one sheet at a time, for 14-15 minutes. When done, there will be slight cracks in some of the cookies and they will appear set. Be careful to not overtake.

6. 6

   Remove from the oven to cool on wire...: Remove from the oven to cool on wire racks. Cookies will keep in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.