Chunky Peanut Butter and Oatmeal Chocolate Chipsters

Today is National Peanut Butter Lover's Day. I LOVE peanut butter. I could eat it on apples or bananas for breakfast, waffles or pancakes. I actually even have some in my purse right now. Maybe I need a peanut butter intervention!

Michael and I even love having the occasional fluffy nutter. Who doesn't love a good old fashioned fluffy nutter. Its quick, easy and satisfying. A peanut butter and marshmallow cream sandwich just does a body good! What were you thinking?

These cookies are amazing. When you read the title and see that they have peanut butter, oatmeal and chocolate chips, you might think that is overload for a cookie, but trust me, these are great. Even the dough is great by itself. Try them and see!!! So tell me, how do you enjoy your peanut butter? Enjoy!

Chunky Peanut Butter and Oatmeal Chocolate Chipsters
Printer friendly recipe
Source: From Baking, From My Home to Yours, suggested by Proceed with Caution

Ingredients:

3 cups old fashioned oats
1 cup all purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter--chunky (my choice) or smooth (but not natural)
1 cup sugar
1 cup (packed) light brown sugar
2 large eggs
1 tsp pure vanilla extract
9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups store-bought chocolate chips or chunks

Directions:

Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together the oats, flour, baking soda, spices and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips. If you have the time, cover and chill the dough for about 2 hours or for up to one day. (Chilling the dough will give you more evenly shaped cookies.)

If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets. Press the chilled balls gently with the heel of your hand until they are about 1/2 inch thick.

Bake for 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula - they'll firm as they cool.

Repeat with the remaining dough, cooling the baking sheets between batches.