Peanut Butter-oatmeal Chipsters

Total Time: 59 mins Preparation Time: 45 mins Cook Time: 14 mins

Ingredients

• 1 cup unsalted butter, melted
• 1 1/3 cups smooth peanut butter or 1 1/3 cups chunky peanut butter
• 1 1/3 cups packed light brown sugar
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 2 large eggs, at room temperature
• 2 cups quick-cooking oats (not instant)
• 2 cups unbleached all-purpose flour
• 1 1/2-2 cups semi-sweet chocolate chips or 1 1/2-2 cups milk chocolate chips

Recipe

• 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.