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1
Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.
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2
Whisk together the oats, flour, baking soda, spices and salt.
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3
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, peanut butter, and brown sugar on medium speed until smooth and creamy.
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4
Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla.
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5
Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended.
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6
Mix in the chips.
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7
If you have the time, cover and chill the dough for about 2 hours or up to 1 day.
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8
If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets.
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9
If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets.
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10
Press the chilled balls gently with the heel of your hand until they are about 1/2 inch thick (these don't really spread).
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11
Bake for 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes.
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12
The cookies should be golden and just firm around the edges.
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13
Lift the cookies onto cooling racks with a wide metal spatula - they'll firm as they cool.
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14
Repeat with the remaining dough, cooling the baking sheets between batches.
