1 c All purpose flour
3 c Rolled oats; not quick cook
2 ts Ground cinnamon
1/4 ts Nutmeg
1/4 ts Salt if pnut butter unsalted
1 ts Baking soda
1 c Unsalted butter room temp
1 c Peanut butter chunk or reg
1 c Packed light brown sugar
1 c Granulated sugat
2 Eggs; room temperature
1 ts Vanilla extract
1 1/2 c Semi sweet chips or raisins
Position 2 racks to divide the oven in thirds and preheat the oven to 350 degrees. Lightly butter 2 large baking sheets or set aside 2 nonstick
sheets. In a large bowl, stir together the oats, flour, spices, salt and baking soda just to combine. Using an electric mixer, with a paddle if available, cream the butter, peanut butter, and brown and granulated sugars on medium speed until light and fluffy, about 3 to 4 minutes, stoping to scrape the bowl as needed. Add the eggs, one at at 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 rasins. (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, drip by rounded tablespoonfuls onto the baking sheets. If the dough is chilled, scoop by rounded tablespoons, roll into balls between your palms, and place 2 inches apart on the baking sheets. Press the cookies gently with the heel of your hand until they are 1/2 inch thick. Bake for 13 to 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. Repeat until all the dough has been used. —–