• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the peanuts in the bowl of a food processor and pulse until finely chopped. Alternatively, you can chop the peanuts with a sharp knife. Set aside.
• In a large bowl with an electric mixer, beat the brown sugar and butter until blended. Beat in the egg and vanilla. In a separate medium bowl, whisk the oats, flour, salt, and baking powder. Gradually beat the dry mixture into the butter/sugar mixture. Using a spoon, stir in the chopped peanuts.
• Using a small cookie scoop, drop by heaping tablespoonfuls 3-inches apart on the prepared baking sheet. Use your fingers to flatten the dough into 3-inch circles (should be very thin). Bake until the edges are golden brown, 11 to 13 minutes. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Stack and store in an airtight container.

To Drizzle or Dip in Chocolate

• Break the baking bar into pieces and place them in a microwaveable bowl. Microwave at full power for 15 to 20 second intervals, stirring in between in each interval, until melted and smooth.