1. COMBINE oats, flour, baking powder and salt.
2. BEAT peanut butter, butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add dry ingredients, mixing well after each addition. Stir in remaining ingredients.
3. REFRIGERATE 30 min.
4. HEAT oven to 350°F. Roll dough into 32 balls, using about 2 Tbsp. dough for each ball.
5. PLACE, 2 inches apart, on parchment-covered baking sheets; flatten to 1/2-inch thickness.
6. BAKE 14 to 15 min. or until golden brown. Cool 5 min. Remove cookies from baking sheets to wire racks; cool completely.

Special Extra: Stir 1/4 cup flax seed into the cookie dough along with the raisins, nuts and sunflower kernels before refrigerating and baking as directed.

How to Flatten the Balls of Dough: To prevent your fingers from sticking to the dough, moisten them with cold water before using to flatten the balls as directed.

Nutrition Bonus: Check out this yummy recipe made with whole wheat flour, raisins, and oats. You can enjoy a sweet treat that's also a smart choice!