Make these cookies large or small. Both sizes are big in peanut butter and chocolate taste.

Oatmeal Jumbos

1 cup peanut butter

1/2 cup butter, softened

1 1/2 cups firmly packed brown sugar

1/2 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3 large eggs

2 teaspoons vanilla extract

4 cups old-fashioned rolled oats

1 1/2 cups candy-coated milk chocolate pieces

3/4 cup chopped peanuts, walnuts, or pecans

1. In a large mixing bowl, beat peanut butter and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, sugar, baking powder and baking soda; beat until combined.
2. Beat in the eggs and vanilla until combined. Stir in the oats. Stir in the candy-coated milk chocolate pieces and nuts.
3. Drop by a 1/4 cup measure or scoop about 4-inches apart onto an ungreased cookie sheet. Bake in a 350°F (175°C) oven about 15 minutes or until edges are lightly browned, (Or, for small cookies, drop dough by rounded teaspoonfuls about 2-inches apart onto an ungreased cookies sheet. Bake in a 350°F (175°C) oven for about 10 minutes.)
4. Cook for 1 minute on the cookie sheet. Transfer the cookies to a wire rack to cool completely.

Makes about 2 dozen large or 5 dozen small cookies.

Recipe courtesy of Midwest Living.