Let white chocolate, peanuts, and caramel do the talking in these yummy drop cookies.
1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups uncooked regular oats
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 (1.7-ounce) packages chocolate-covered caramel candies, chilled and chopped (we tested with Rolo)
2 (4-ounce) white chocolate bars, chopped (we tested with Ghirardelli)
1 1/2 cups unsalted peanuts, chopped
How to Make It
Beat butter at medium speed with an electric mixer until creamy; add sugars, beating well. Add eggs and vanilla, beating until blended.
Process oats in a blender or food processor until finely ground. Combine oats, flour, and next 3 ingredients; add to butter mixture, beating well. Stir in chopped candy, white chocolate, and peanuts. Chill dough 1 hour, if desired.
Shape dough into 1 1/2" balls, and place on lightly greased or parchment paper-lined baking sheets. Chill briefly, if desired. Bake at 375º for 10 to 11 minutes or until lightly browned. Cool 1 minute on baking sheets. Remove to wire racks to cool.