Oatmeal Peanut Butter Chocolate Chip Cookies
3 cups old-fashioned oats
1 cup all-purpose flour
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg (or allspice)
1/4 tsp salt
2 sticks unsalted butter at room temp
1 cup chunky peanut butter (not the all natural kind)
1 cup sugar
1 cup light brown sugar, packed
2 large eggs
1 tsp vanilla extract
10 oz. chocolate chips
Preheat oven to 350 degrees F. Mix together the oats, flour, baking soda, spices, and salt in a separate bowl.
Beat the butter, peanut butter, sugar, and brown sugar on medium until smooth and creamy. Add eggs one at a time, beating for a minute each, then add vanilla. Reduce speed to low and slowly add dry ingredients, beating only until blended. Mix in the chips by hand.
If you have time, cover the dough and chill for 2 hours to one day, because the cool dough will produce more evenly shaped cookies.
Bake 13-15 minutes. The cookies are done when they are golden and firm around the edges. Once you've lifted them onto cooling racks they will firm up.Makes about 60 cookies. They'll keep if wrapped or stored airtight for about 4 days at room temp, or for two months frozen.