Pbo Snackers (Cookies)

3 c Rolled oats; not quick cook

2 ts Ground cinnamon

1/4 ts Nutmeg

1/4 ts Salt if pnut butter unsalted

1 ts Baking soda

1 c Unsalted butter room temp

1 c Peanut butter chunk or reg

1 c Packed light brown sugar

1 c Granulated sugat

2 Eggs; room temperature

1 ts Vanilla extract

1 1/2 c Semi sweet chips or raisins Position

2 racks to divide the oven in thirds and preheat the oven to

350 degrees. Lightly butter

2 large baking sheets or set aside

2 nonstick sheets. In a large bowl, stir together the oats, flour, spices, salt and baking soda just to combine. 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. Add the eggs, one at at time, and beat for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients slowly, beating only until blended. Stir in the chips or rasins.

1 hour for easy scooping or stored for up to

1 day. If the dough is unchilled, drip by rounded tablespoonfuls onto the baking sheets. If the dough is chilled, scoop by rounded tablespoons, roll into balls between your palms, and place

2 inches apart on the baking sheets. Press the cookies gently with the heel of your hand until they are

1/2 inch thick. Bake for 13 to 15 minutes, until the cookies are golden and