1 cup butter, at room temperature
1 cup sugar
1 cup brown sugar, firmly packed
3/4 cup creamy peanut butter
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 cups chocolate chips
1 - 1/2 cups quick-cooking rolled oats
1 cup unsalted roasted peanuts, chopped
In a bowl, with an electric mixer on medium speed, beat butter, sugar, brown sugar and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
In another bowl, mix flour, cocoa powder, baking powder and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats and peanuts.
Drop dough in rounded 2 tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined baking sheet. With a lightly floured fork, flatten slightly into 2 - 1/2 - inch rounds about 1/2 inch thick.
Bake in a 350 F oven until cookies are golden and tops fell set when lightly pressed, 12 to 14 minutes (they will feel underdone but firm up as they cool).
Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to rack to cool completely.
MAKES: about 30 cookies
NOTES: The best accompaniment to these indulgent cookies is a cold glass of milk.