-
1
Position 2 racks to divide the oven in thirds and preheat the oven to 350F (180C).
-
2
Lightly butter 2 large baking sheets or set aside 2 nonstick sheets.
-
3
In a large bowl, stir together the oats, flour, spices, salt and baking soda just to combine.
-
4
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.
-
5
Add the eggs, one at at time, and beat for 1 minute after each addition.
-
6
Beat in the vanilla.
-
7
Reduce the mixer speed to low and add the dry ingredients slowly, beating only until blended.
-
8
Stir in the chips or rasins.
-
9
If the dough is unchilled, drip by rounded tablespoonfuls onto the baking sheets.
-
10
If the dough is chilled, scoop by rounded tablespoons, roll into balls between your palms, and place 2 inches apart on the baking sheets.
-
11
Press the cookies gently with the heel of your hand until they are 1/2 inch thick.
-
12
Bake for 13 to 15 minutes, until the cookies are golden and just firm around the edges.
-
13
Lift the cookies onto a cooling rack with a wide metal spatula.
-
14
The cookies will firm as they cool.
-
15
Repeat until all the dough has been used.
