185g (6oz) unsalted butter, softened
2 cups soft brown sugar
1/2 cup smooth peanut butter
1 ts vanilla extract
1 1/2 cups plain flour
1/2 ts baking powder
1 1/4 cups rolled oats
3/4 cup peanuts (we didn't have any, so we left them out)
Preheat oven to moderate 180 C or 350 F. Line 2 baking trays with baking paper.
Cream the butter, sugar, peanut butter and vanilla essence until light and fluffy.
Mix in the combined sifted flour and baking powder.
Fold in the oats and peanuts and mix until smooth. Chill for 15 minutes, or until firm.
Roll heaped tablespoons of the mixture into balls and place on the trays, leaving room for spreading.
Press down gently with a floured fork to make a crisscross pattern.
Bake for 15-20 minutes, or until golden.
Cool slightly on the trays before transferring to a wire rack to cool completely. When cold, store in an airtight container.
Makes about 30.
Keep out of reach of dogs.