the late night cookie monster returns

I don't know that I will ever get past my love of peanut butter and I don't know that I want to. Peanuts are actually legumes (yay protein!), which develop on a vine from the pollinated fruits of the plant that force themselves underground to mature. Apparently peanut butter it can be found in 75% of American homes and was developed during the late 1800s and early 1900s as a functional spread by scientists, nutritionists, and horticulturalists. Peanut butter is made by roasting, removing the skins and then grinding the peanuts twice; interestingly enough peanut butter is required by law to contain 90% peanuts - the rest of the butter can be sweeteners and stabilizers to make the butter more aesthetically pleasing/convenient by preventing the nut and oil separating after being ground. Conventionally peanut butter will contain these emulsifiers and the initial production requires a lot of pesticides so aim for jars of pb that are separated and preferably organically grown. Controversy rages over the danger/health benefits of peanut butter, most recently in renewed scares of aflatoxin, a carcinogenic mold that can grow on grains and legumes.

Quite Delightful Peanut Butter Cookies
1 cup (1/2 lb.) unsalted butter, at room temperature
1 cup granulated sugar
1 cup firmly packed light brown sugar
3/4 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 cups chocolate chips
2 cups quick-cooking rolled oats
1 cup unsalted roasted peanuts, chopped (or use very crunchy peanut butter)

To Make:

1. Preheat oven to 350*. Cream butter, granulated sugar, brown sugar, and peanut butter in bowl until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed. Should be fluffy and consistently mixed

2. In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats, and peanuts.

3. Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. press down slightly/gently with fingers or fork. if you want a chewy cookie center press less.

4. Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.