Peanut Butter Chocolate Chip and Oat Cookie

This afternoon when I was still in the office, keep thinking what to bake for my children. I'm very fussy with what they're eating when I wasn't around! Pantang betul kalau anak2 makan junk food! I'd rather bake something for them even it is just a simple bread, cake or cookies.
Memang penat tambah2 lepas balik kerja, kena masak for dinner and straight away bake the cookie, when you see your children enjoy eating what you have cooked, penat pun hilang!
Kadang2 terlepas juga anak2 makan junk food, apa boleh buat! Tapi kalau boleh memang nak dielakkan! Ok, my bed keep calling me, time to zzzzzz........ Nite nite.....

Recipe from Martha Stewart

Ingredients

• 3 cups old-fashioned rolled oats
• 1/3 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup natural peanut butter
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups salted whole peanuts
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.