Total Time
40mins
Prep 20 mins
Cook 20 mins

These cookies are wonderful to add to a lunch box or to have after school. Recipe source: Bon Appetit (February 1987)

Ingredients Nutrition

Directions

  1. Preheat oven to 325-degrees F.
  2. Spead oats on baking sheet and toast in preheated oven for 10 minutes or until oats are golden brown, stirring occassinally. Set aside.
  3. Increase oven temperature to 350-degrees F.
  4. Combine flour, orange peel, baking soda, baking powder and salt in a large bowl.
  5. In a separate bowl cream butter and peanut butter until light.
  6. Add sugars (brown and white) and beat until light and fluffy.
  7. Add eggs one at a time and continue beating. Stir in vanilla.
  8. Fold in flour mixture.
  9. Fold in browned oatmeal and peanuts.
  10. Drop batter onto baking sheets by tablespoons, spacing 3-inches apart. Flatten cookies slightly with a fork making criss-cross lines on the cookies.
  11. Bake for 10-12 minutes or until done (cookies will begin to brown around edges).
  12. Cool in pans for 5 minutes before transferring cookies to racks to finish cooling.
Most Helpful

5 5

I omitted the peanuts. I may reduce the sugar next time as they are a bit too sweet for my taste. These cookies are so yummy with the oatmeal and the orange zest. Thanks ellie :) Made for PRMR tag game

5 5

Excellent cookie, I have to agree with Veggie Swap that the zest makes this cookie. I didn't add the chopped peanuts, but don't think they were missed. A nice change from the "usual," choc. cookies. My DH also really liked them!!

5 5

No peanuts here because DH doesn't like nuts in anything but he rated them with 10 stars. I used whole wheat flour and my dough was really soft which surprised me a lot. I was expecting just the opposite, lol. Anyway, they were way too soft to mark and they needed all of the 3 in surrounding space. 10 mins baking on a silicone mat gave me perfect cookies with a light golden edge. I have a feeling that these will be requested again.