Peanut Butter-Oatmeal Chipsters

• 1 cup unsalted butter, melted
• 1 13 cups smooth peanut butter or 1 13 cups chunky peanut butter
• 1 13 cups packed light brown sugar
• 34 teaspoon baking soda
• 18 teaspoon salt
• 2 large eggs, at room temperature
• 2 cups quick-cooking oats (not instant)
• 2 cups unbleached all-purpose flour
• 1 12-2 cups semi-sweet chocolate chips or 1 12-2 cups milk chocolate chips

1. Position a rack in the middle of oven; preheat to 350.
2. Line several large baking sheets with baking parchment.
3. In a large bowl, vigorously stir the melted butter, peanut butter, brown sugar, baking soda, and salt until evenly incorporated and free of lumps; let cool until warm to touch.
4. Vigorously stir in the eggs, then the oats; let stand for 5 minutes so the oats can hydrate.
5. Thoroughly stir in the flour and morsels .
6. If the dough is very soft, refrigerate it for 10-15 minutes, until firmed up slightly.
7. Using a 2-inch spring-loaded scoop or heaping soupspoon, drop the dough into 2 inch mounds, spacing about 2 1/2 inches apart.
8. Using a lightly greased table fork, press down on the cookies to form a crisscross pattern in the tops.
9. Bake one sheet at a time for 11-14 minutes or until the cookies are lightly tinged with brown all over and barely firm when pressed in the center top.
10. Transfer the baking sheets to wire racks; let stand until the cookies firm up, about 3 minutes.
11. Using a wide spatula, transfer the cookies to the wire racks; let cool completely.
12. Cool the baking sheets between batches to prevent the cookies from spreading too much.

unsalted butter, smooth peanut butter, brown sugar, baking soda, salt, eggs, quickcooking oats, flour, semisweet chocolate chips

Taken from www.food.com/recipe/peanut-butter-oatmeal-chipsters-501538 (may not work)