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Makes 24 cookies

2 sticks butter, melted and cooled slightly

1 cup dark brown sugar

½ cup granulated sugar

2 large eggs

1 tablespoon pure vanilla extract

1 ¾ cup all purpose flour

1 ½ teaspoons kosher salt

1 teaspoon baking soda

2 cups Silver Palate Oats

2 cups bittersweet chocolate chips

½ cup roasted, unsalted peanuts, roughly chopped

Place the butter and sugars into a large bowl and whisk until the sugars have dissolved into the butter, about 3 minutes. Once the mixture has come to room temperature, whisk in the eggs, one at a time and then the vanilla extract. 

In a medium sized bowl, combine the flour, salt, and baking soda. Switching from a whisk to a spatula, fold the dry ingredients into the wet until mostly incorporated. Stir in the oats, chocolate chips, and the peanuts.

Place the cookie dough into the refrigerator while you preheat the oven to 350 degrees F.

Line a cookie sheet with parchment paper and using a 2-ounce scoop or a large soup spoon form cookies and place 2-3 inches apart. Bake in batches for 10 to 12 minutes until crisp around the edges but still gooey in the center. The cookies will continue to cook when you take them out of the oven. Leave them on the sheet pan for about 5 minutes and then remove to a rack to cool completely. 

Store in an airtight container for up to 10 days. Or store raw cookie dough in the freezer in pre- scooped dough balls ready to bake.