1 cup peanut butter
1/2 cup butter, softened
1 1/2 cups firmly packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
3 large eggs
2 teaspoons vanilla extract
4 cups old-fashioned rolled oats
1 1/2 cups candy-coated milk chocolate pieces
3/4 cup chopped peanuts, walnuts, or pecans (I used peanuts)
1. Preheat oven to 350º F. Beat the peanut butter and butter with an electric mixer on medium to high speed for 30 seconds. Add the 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 candy-coated milk chocolate pieces.
2. Use a 1/4-cupmeasure or scoop to drop dough 4 inches apart onto an ungreased cookie sheet.
3. Bake in a preheated oven about 15 minutes or until edges are lightly browned. (For smaller cookies, use a teaspoon to drop dough about 2 inches apart on an ungreased cookie sheet. Bake in a preheated oven about 10 minutes or until edges are lightly browned). Cool on the cookie sheet for 2 minutes. Transfer cookies to wire racks; cool. Makes 26 large or about 60 small cookies.