Preparation Method
- Preheat the oven to 350°F (180°C) with a rack set in the middle position. Line 2 cookie sheets with parchment paper. Set aside.
- In the mixing bowl of the stand mixer fitted with the flat beater attachment, beat peanut butter, sugars, honey, and butter on medium (5–6) speed until blended, about 1½ minutes. Scraping the bowl as needed, add eggs, baking powder, and vanilla extract; beat until smooth. Reduce the mixer speed to medium-low (3–4). Add oats and continue to beat until blended.
- Using the pulse feature, add pretzel sticks, raisins, chocolate chips, and peanuts. Continue to pulse until blended.
- Using a ¼-cup measuring cup or ice cream scoop, drop the batter onto the prepared cookie sheets about 2 inches (5 centimeters) apart.
- Bake each sheet until the cookies are golden brown, 15–17 minutes. The cookies will still be soft. Let cool for 10 minutes on the cookie sheet. Slide the parchment paper with the cookies to a wire rack to let cool completely.
Pro Tip
This recipe can be easily adapted to include additional ingredients, like candy-coated chocolate pieces, pecans, and dried fruits.
