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Instructions |
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1.
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Preheat the oven to 375°F. Lightly butter 2 large cookie sheets, about 12 by 18 inches, or line them with parchment paper.
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2.
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In the bowl of a standing mixer fitted with a paddle attachment, mix the oil, butter, peanut butter, and brown sugar on medium speed for 2-3 minutes, until well blended. Add the egg and vanilla, increase the speed, and beat another 2 or 3 minutes, until the mixture becomes smooth and creamy. Set aside.
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3.
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Sift together the flour, powdered sugar, salt., and baking soda, breaking up any lumps. Add this dry mix and the peanuts to the mixer bowl all at once, and incorporate on low speed, mixing for only about 20 seconds. Finish blending the cookie dough by hand with a large rubber spatula for a few moments to make sure the nuts are well distributed.
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4.
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Using a small (1-ounce) ice-cream scoop or measuring tablespoon -- dipped in water to prevent sticking -- scoop out the batter to form even mounds, each about 2 tablespoons. Space the mounds 3 inches or more apart on the parchment, with no more than 1 dozen per cookie sheet. With moistened fingers, flatten each mound into a 2-inch disk.
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5.
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Bake the cookies, one sheet at a time, for 20 to 22 minutes, until they are deep golden brown. If you choose to bake two trays at a time, rotate the trays, back to front and top and bottom, halfway through the baking time, and bake longer, if necessary. Let cool on the cookie sheet until crisp. Store in an airtight container.
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