Pbo Snackers

• 1 cup flour, all-purpose
• 3 cups rolled oats
• 2 teaspoons cinnamon ground
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 cup butter
• 1 cup peanut butter chunky
• 1 cup brown sugar, light packed
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups chocolate chips (semi-sweet)

1. Position 2 racks to divide the oven in thirds and preheat the oven to 350F (180C).
2. Lightly butter 2 large baking sheets or set aside 2 nonstick sheets.
3. In a large bowl, stir together the oats, flour, spices, salt and baking soda just to combine.
4. 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.
5. Add the eggs, one at at time, and beat for 1 minute after each addition.
6. Beat in the vanilla.
7. Reduce the mixer speed to low and add the dry ingredients slowly, beating only until blended.
8. Stir in the chips or rasins.
9. If the dough is unchilled, drip by rounded tablespoonfuls onto the baking sheets.
10. If the dough is chilled, scoop by rounded tablespoons, roll into balls between your palms, and place 2 inches apart on the baking sheets.
11. Press the cookies gently with the heel of your hand until they are 1/2 inch thick.
12. Bake for 13 to 15 minutes, until the cookies are golden and just firm around the edges.
13. Lift the cookies onto a cooling rack with a wide metal spatula.
14. The cookies will firm as they cool.
15. Repeat until all the dough has been used.

flour, rolled oats, cinnamon ground, nutmeg, salt, baking soda, butter, peanut butter, brown sugar, sugar, eggs, vanilla, chocolate chips

Taken from recipeland.com/recipe/v/pbo-snackers-41238 (may not work)