I've made these cookies a few times recently. They are delicious and hearty enough that they almost seem good for you. The cookbook I got the recipe from calls them a "stick to your ribs" cookie, which is a great way to put it.
Peanut Butter Oatmeal Cookies
Makes 2 1/2 dozen cookies
1 1/3 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon salt
2 cups oats
1/2 cup canola oil
1/2 cup creamy peanut butter
1/2 cup sugar
3/4 cup firmly packed dark brown sugar
1/3 cup nondairy milk
4 teaspoons ground flax seeds
1 1/2 teaspoons vanilla extract
1 cup roasted, salted peanuts, chopped
Preheat oven to 350. Lightly grease two baking sheets or line them with parchment paper.
In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, and salt. Stir in the oats and set aside.
In a large bowl, beat together oil, peanut butter, sugar, brown sugar, milk, flax seeds, and vanilla until smooth. Fold in half of the flour/oat mixture to moisten, then fold in the remaining half.
Place the chopped peanuts in a shallow dish. Drop 1 generous, rounded tablespoon of dough per cookie into the peanuts, pressing the nuts into the dough. Move the dough onto the cookie sheets, leaving about 2 inches of space between eat cookie. Flatten slightly with moistened fingers or the moistened back of a measuring cup.
Bake for 12 to 14 minutes until the edges just start to brown. Let the cookies rest on the baking sheet for 5 minutes before transferring to wire racks to complete cooling.