Set oven to 350 degrees F. Beat sugar, peanut butter and butter until creamy. Add water, egg and vanilla; beat well. Add oatmeal, flour, and baking soda. Mix well then stir in peanuts. Shape dough into 1-inch balls. (I made larger cookies using a small ice cream scoop). Place 2-inches apart on ungreased cookie sheets. Flatten criss-cross with tines of fork dipped in sugar (you may need to moisten fork first to make sugar stick to it.) Bake 9-11 minutes or until edges are golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely; store tightly covered. YIELD: 7 dozen (if 1-inch size balls were made); or 40 large cookies (using standard small ice cream scoop.)