adapted from Dorie Greenspan's Baking: From My Home to Yours
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 (I used 1/4 cup butter, 1/4 cup butter-flavor Crisco)
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

Preheat the oven to 350F and position racks to divide the oven into thirds. Line two baking sheets with parchment paper.

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

Working with a stand mixer, beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add eggs one at a time, beating for 1 minute after each addition, then add the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until combined. Mix in the chips. If you have time and patience, cover and chill the dough for about 2 hours or for up to one day. (This 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 hands 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.

Storing: Wrapped airtight or piled into a cookie jar, the cookies will keep at room temperature for about 4 days. Wrapped and frozen, they'll be good for 2 months.

Options:
Substitute soft, moist raisins for the chocolate chunks or just stir in some raisins along with them.
Toss in chopped peanuts too (salted or not).

www.oneclevermom.blogspot.com