1 cup peanut butter
1/2 cup butter
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
2 teaspoons vanilla extract
4 cups rolled oats
3/4 cup chopped peanuts, walnuts or pecans
1 1/2 cups candy-coated milk chocolate pieces

In a large mixing bowl beat the peanut butter and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking powder and baking soda; beat until combined. Beat in the eggs and vanilla extract until combined. Stir in the rolled oats. Stir in the nuts and the candy-coated milk chocolate pieces.

Drop dough by 1/4-cup measures or scoops 4 inches apart onto an ungreased cookie sheet. Bake cookies in a 350 degree F oven for about 15 minutes or until edges are lightly browned.

For small cookies: Drop dough by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet. Bake cookies in a 350 degree F oven about 10 minutes or until edges are lightly browned. Cool 1 minute on the cookie sheet. Transfer cookies to wire racks; cool.