Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

¾ cup butter, softened

¾ cup peanut butter

1 ¼ cups packed brown sugar

1 ¼ cups granulated sugar

1 ½ tsp. baking powder

½ tsp. baking soda

3 eggs                  

1 ½ tsp. vanilla

2 ¼ cups all-purpose flour

2 2/3 cups rolled oats

1 10oz. package miniature chocolate chips

Beat butter and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.  Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally.  Beat in eggs and vanilla until combined.  Beat in flour.  Stir in rolled oats with a wooden spoon.  Stir in chocolate chips.

Drop dough from a #50 or #60 scoop, or from a Tbls., 3 inches apart onto an un-greased cookie sheet.  Slightly flatten dough with your hand, if desired.  Bake in a 375 degree oven about 8 to10 minutes or until edges are lightly browned.  Transfer to wire racks and cool.  Store in an airtight container or plastic bag at room temperature up to 3 days.  Make 60-72 cookies.

Better Homes and Gardens