1 cup extra crunchy peanut butter (Jif or Skippy, not the natural kind)
6 tablespoons butter at room temperature
½ cup plus 2 tablespoons dark brown sugar
½ cup granulated sugar
2 tablespoons dark corn syrup
1 egg
2 teaspoons vanilla
1 cup all purpose flour
1 teaspoon baking soda
¼ cup old fashioned oats
¾ cup red skinned salted peanuts
9 ounces of milk chocolate cut into large chunks (2 Lindt milk chocolate bars work well)
Preheat the oven to 335° F. Line a baking sheet with parchment.
In the bowl of an electric mixer with a paddle attachment mix the peanut butter, butter, dark brown sugar, and granulated sugar until smooth. Add the corn syrup, egg, and vanilla and mix until creamy.
Sift the flour and baking soda together. Whisk in the oats. Add to the butter mixture mixing on low until just combined.
Stir in the peanuts and chocolate.
Place 1 tablespoon scoops of cookie dough 1 inch apart on the prepared pan. Use a fork to flatten the dough a little making a crisscross pattern. Bake for 8 minutes then rotate the pan and bake 6 minutes more or until light golden brown.
Cool completely on a rack then store at room temperature in a cookie tin.
Adapted from Peanut Butter Cookies with Milk Chocolate Chunks.
