These cookies have everything you need: peanuts, chocolate, and oatmeal.
INGREDIENTS
1-1/3 cups unbleached all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup evaporated cane sugar
1 cup quick-cooking oats
3/4 cup non-dairy semisweet chocolate chips
1/3 to 1/4 cup halved roasted peanuts
Makes 2 dozen cookies
DIRECTIONS
Combine the flour, baking powder, baking soda, and salt in the bottom of a 1-quart canning jar. Swirl to mix. Press down with the back of a spoon to settle, then top with the sugar and oats, in 2 distinct layers. You can gently rap the jar on a table to help settle the layers. Top with the chocolate chips and peanuts to fill the jar. Top with lid and a tag with directions:
COWGIRL COOKIES
Makes 2 dozen cookies
Preheat the oven to 350°F and line a cookie sheet with parchment paper. Pour the jar contents into a large bowl and stir to combine.
In a smaller bowl, stir together:
¾ cup non-dairy margarine, melted
½ cup creamy, natural peanut butter
1 teaspoon vanilla extract
Create a well in the center of the dry ingredients and add the peanut butter mixture, and mix to combine. You might need to use a strong spatula or just use your hands.
Scoop out cookie dough into large tablespoon balls onto the prepared cookie sheet. Flatten slightly and arrange 1 inch apart. Bake for about 10 minutes, until lightly browned and the edges are set. Let the cookies cool on the cookie sheet for 15 minutes before transferring to a cooling rack.