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Makes 24 cookies
Baking Temperature: 350 degrees
Time: 25 to 30 minutes
Ingredients: (courtesy Kristina Nakagawa, Resounding Achord Choir Director)
1 cup butter, softened
2/3 cup sugar
1 cup light brown sugar
2 eggs
2/3 cup smooth peanut butter
1 tsp. vanilla
1 1/2 cups all-purpose flour
2 cups rolled oats
1 tsp. baking soda
1/2 tsp. salt
1 package (12 oz) semisweet chocolate chips
In a large bowl with an electric mixer on medium speed, beat butter with sugars until smooth. Beat in egg, peanut butter, and vanilla until well blended.
In another bowl, whisk together flour, oats, baking soda and salt; stir or beat into butter mixture until smooth, scraping down side of bowl as needed. Stir in chocolate chips. Spread dough evenly in a buttered pan (9 X 13).
Bake at 350 degrees until pale, golden brown, 25 - 30 minutes. Let cool on rack about 10 minutes, then cut into 24 pieces.
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