Yield: 48 Servings
|3 cups||Old-fashioned rolled oats (not quick-cooking)|
|1 cup||All-purpose flour|
|2 teaspoons||Ground cinnamon|
|¼ teaspoon||Salt (if peanut butter is unsalted)|
|¼ teaspoon||Ground nutmeg|
|1 teaspoon||Baking soda|
|2 \N||Sticks unsalted butter; at room temperature|
|1 cup||Peanut butter; chunky or smooth|
|1 cup||Light brown sugar; firmly packed|
|1 cup||Granulated sugar|
|1½ cup||Semisweet chocolate chips or raisins|
1. Preheat oven to moderate (350 degrees).
2. Stir together oats, flour, cinnamon, salt (if using), nutmeg and baking soda in a large bowl.
3. Beat together butter, peanut butter and brown and white sugar in large bowl at medium speed until light and fluffy, about 4 minutes. Add eggs, one at a time, beating for 1 minute after each addition. Beat in vanilla.
4. Beat in oat mixture on lowest speed until blended. Stir in chips or raisins by hand. (Dough can be refrigerated, covered, up to 24 hours, or used immediately.)
5. If using unchilled dough, drop onto ungreased baking sheets without rolling and do not flatten. Scoop chilled dough by rounded tablespoons, roll into balls between palms, and place on greased baking sheets, spacing 2 inches apart. Flatten to ½-inch thickness with palm of hand.
6. Bake in preheated oven for 12-15 minutes or until golden and just firm around edges. Cool on baking sheets on racks for 2 minutes. Drizzle with dark and white chocolates, if you wish. Transfer to racks to cool completely. Store airtight up to 3 days. Makes about 4 dozen cookies.
FAMILY CIRCLE, 2/1/1991
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .