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Jumbo Peanut Butter-Oatmeal Cookies
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2 2/3 cups rolled oats
1 1/2 cups unbleached flour
2 teaspoons grated orange zest
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
10 tablespoons unsalted butter,
room temperature
1/2 cup chunky peanut butter
2/3 cup light brown sugar,
firmly packed
1 1/3 cups granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 1/3 cups salted peanuts,
coarsely chopped
Preheat oven to 325 degrees F. Spread oats on baking sheet. Toast until
pale golden, stirring occasionally, 10 to 12 minutes. Set oats aside and allow them to
cool. Increase oven temperature to 350 degrees F.
Whisk flour, orange zest, soda, baking powder
and salt in medium bowl to blend. Using electric mixer cream butter and peanut butter
until light. Beat
in brown sugar. Add granulated sugar and beat until light and fluffy.
Beat
in eggs one at a time. Add vanilla. Fold in flour mixture. Gently fold in oats
and
peanuts. Drop batter onto prepared sheets by mounded tablespoonfuls,
spacing 3 inches
apart. Flatten cookies slightly. Bake until cookies begin to
brown around the edges, 10 to
12 minutes. Cool on sheets 5 minutes.
Transfer to racks and allow to cool. Store in
airtight containers.
Makes
about 40 cookies.
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