Round up the peanut butter, chocolate chips and oatmeal for a fantastic cookie.

Peanut Butter Roundup Cookies

Ingredients:

Parchment paper or small amount of vegetable shortening for preparing baking sheets

Dough:

1 cup unsalted butter, room temperature

1¾ cup firmly packed light brown sugar

2 large eggs

1 cup creamy or chunky peanut butter

2 cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

1 cup semi-sweet chocolate chips

1 cup old-fashioned oats

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
   
   Dough:
2. In a large bowl of an electric mixer, combine butter and brown sugar; beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and peanut butter; beat until thoroughly mixed. Add flour, baking soda, and salt; stir until well mixed. Add chocolate chips and oats, stir until mixed.
   
   
3. Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
   
   Bake:    
4. Place balls, 3 inches apart onto baking sheets. Flatten balls in a crisscross pattern with a fork that has been dipped in water (so the dough does not stick to the fork.) Bake 8 to 10 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   Makes about 8 dozen cookies.
   
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