Oatmeal Jumbo Cookies

Oatmeal Jumbo Cookies

1 cup peanut butter
1/2 cup butter, softened
1 1/2 cup packed brown sugar
1/2 cup granulated white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
2 teaspoons vanilla
4 cups quick-cooking rolled oats
3/4 cup chopped peanuts, walnuts, or pecans
1 1/2 cup M&M's or big chocolate chunks

1. Preheat oven to 350. Beat the peanut butter and butter until combined. Add sugars, baking powder, and baking soda; beat until combined. Beat in the eggs and vanilla until combined. Stir in the rolled oats, the nuts, and chocolate pieces.

2. Use a 1/4 cup measure or scoop to drop dough 4 inches apart onto an ungreased cookie sheet.

3. Bake in preheated over about 15 minutes or until the edges start to brown and the center of the cookie is no longer shiny. Do not over bake. Cool the cookies on the cookie sheet at least 5 minutes before transferring them to a wire rack to cool completely.

4. To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.