Peanut Butter & Chocolate Chip Oatmeal Rounds

A friend brought us a batch of these cookies . . . and also shared the recipe! Thank you Jennifer.

Peanut Butter & Chocolate Chip Oatmeal Rounds

3/4 cup butter, softened
1/2 cup peanut butter (I used chunky)
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
2 cups rolled oats
1 cup chocolate chips (I used dark chocolate chips)

1. Preheat oven to 375°.
2. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed about 30 seconds or until combined.
   
3. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally.
   
4. Beat in eggs and vanilla until combined.
   
5. Beat in as much of the flour as you can with the mixer; stir in any remaining flour.
   
6. Stir in rolled oats and chocolate chips. (I chilled the dough for 30 minutes at this point.)
   
7. Drop dough by rounded teaspoons (or use a cookie scoop) 2 inches apart onto an ungreased cookie sheet. (I used a silicon line inside the cookie sheet.)
   
8. Bake about 10 to 15 minutes in preheated oven or until edges lightly browned.
9. Transfer cookies to wire rack and let cool.
   

Variation: To make Double Peanut Oatmeal Rounds, omit the chocolate chips and add 1 cup chopped cocktail peanuts in their place.

Recipe without photos . . . 
Peanut Butter & Chocolate Chip Oatmeal Rounds

3/4 cup butter, softened
1/2 cup peanut butter (I used chunky)
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
2 cups rolled oats
1 cup chocolate chips (I used dark chocolate chips)

1. Preheat oven to 375°.
2. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed about 30 seconds or until combined.
3. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally.
4. Beat in eggs and vanilla until combined.
5. Beat in as much of the flour as you can with the mixer; stir in any remaining flour.
6. Stir in rolled oats and chocolate chips. (I chilled the dough for 30 minutes at this point.)
7. Drop dough by rounded teaspoons (or use a cookie scoop) 2 inches apart onto an ungreased cookie sheet.
8. Bake about 10 to 15 minutes in preheated oven or until edges lightly browned.
9. Transfer cookies to wire rack and let cool.

Variation: To make Double Peanut Oatmeal Rounds omit the chocolate chips and add 1 cup chopped cocktail peanuts in their place.