Directions:
Preheat oven to 375 degrees.
In a small bowl whisk together flour, baking soda and salt. Cream the butter, brown sugar and white sugar. Blend in the the peanut butter. Add the vanilla and egg; mix in just until incorporated.
Stir flour mixture into the butter mixture in 3 parts; scraping down the bowl and beaters. Stir in oats and hopped peanuts. Using a cookie scoop load the cookies on baking sheets covered with silicone mats or parchment paper. Bake 10-11 minutes or until lightly browned on the edges.
Cool for 2 minutes and then move to cookie cooling racks.
Notes:
Cream your butter and sugar for a few minutes before adding the peanut butter.
When adding the flour to the butter mixture turn the mixer to stir or better yet grab a spoon and hand stir it. Also stir in your oats and peanuts.
You can use salted or unsalted peanuts but I personally like the salted ones better.
Preheat the oven and use silicone baking mats or parchment paper
If available use a cookie scoop so they are of uniform size.
Gently press the cookie dough down with palm of your hand or the bottom side of a flat glass.
Do not over bake these cookies.
Gently remove these cookies to cookie cooling racks.
I await your comments! Enjoy!
