3 c Old fashioned rolled oats
Not quick-cooking 1 c All-purpose flour
2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Salt
=if peanut butter is -unsalted 1 ts Baking soda
2 Unsalted butter; softened
1 c Peanut butter, chunky or
-smooth 1 c Light brown sugar, packed
1 c Granulated sugar
2 lg Eggs; room temp
1 ts Vanilla extract
1 1/2 c Semisweet chocolate chips
Or raisins In a large bowl, stir together the oats, flour, spices, salt and baking soda to combine. Using an electric mixer, cream the butter, peanut butter, brown sugar and granulated sugar on medium speed until light and fluffy, about 3-4 minutes, stopping to scrape the bowl as needed. Add the eggs, 1 at a time, and beat for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low, and add the dry ingredients slowly, beating only until blended. Stir in the chips or raisins. (At this point, the dough can be wrapped and chilled for 1 hour for easy scooping…or stored for up to 1 day.) If the dough is UNCHILLED, drop by rounded tablespoonfuls onto lightly greased baking sheets. If the dough is CHILLED, scoop by rounded tablespoons, roll into balls between your palms, and place 2″ apart on the baking sheets.Press the cookies gently with the heel of your hand, until they are 1/2″ thick. Bake at 350` for 13-15 minutes, until the cookies are golden, and just firm around the edges. Lift the cookies onto a cooling rack with a wide metal spatula. The cookies will firm as they cool. NOTE: This recipe originated with the sister of famous Chef Paul Prudhomme. Her name is Enola, and she also,has her own restaurant and has written several cookbooks. 60 cookies —–