Whole Wheat Peanut Butter Cookies

Preheat oven to 350 degrees F.

Butter 2 large (16-by-14-inch) nonstick baking sheets.

Mix first 3 ingredients in small bowl. Using electric mixer, beat peanut butter, both sugars, butter, egg, molasses and vanilla in large bowl until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Mix in peanuts.

Using about 3 tablespoons dough for each, drop 9 mounds of dough on each sheet, spacing evenly apart. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until golden brown, about 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature).

OPTIONS:

• Mix 1 cup of butterscotch, semisweet, milk or white chocolate chips into dough.

• Mix 1 cup of small chunks of butterfinger or pay day candy bars into dough.