Peanut Butter-Oatmeal Chipsters

1. 1

   Position a rack in the middle of oven; preheat to 350.

2. 2

   Line several large baking sheets with baking parchment.

3. 3

   In a large bowl, vigorously stir the melted butter, peanut butter, brown sugar, baking soda, and salt until evenly incorporated and free of lumps; let cool until warm to touch.

4. 4

   Vigorously stir in the eggs, then the oats; let stand for 5 minutes so the oats can hydrate.

5. 5

   Thoroughly stir in the flour and morsels .

6. 6

   If the dough is very soft, refrigerate it for 10-15 minutes, until firmed up slightly.

7. 7

   Using a 2-inch spring-loaded scoop or heaping soupspoon, drop the dough into 2 inch mounds, spacing about 2 1/2 inches apart.

8. 8

   Using a lightly greased table fork, press down on the cookies to form a crisscross pattern in the tops.

9. 9

   Bake one sheet at a time for 11-14 minutes or until the cookies are lightly tinged with brown all over and barely firm when pressed in the center top.

10. 10

    Transfer the baking sheets to wire racks; let stand until the cookies firm up, about 3 minutes.

11. 11

    Using a wide spatula, transfer the cookies to the wire racks; let cool completely.

12. 12

    Cool the baking sheets between batches to prevent the cookies from spreading too much.

* Per serving · 4 servings · Values may vary.

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