| 1 | Preheat the oven to moderate (350f) |
| 2 | stir together the oats, flour, cinnamon, salt (if using), nutmeg, and baking soda in a large bowl. |
| 3 | Beat together the butter,peanut butter, and the brown and white sugars in a large bowl at medium speed until light and fluffy, about 4 minutes. |
| 4 | Add the eggs, one at a time, beating for 1 minute after each addition. |
| 5 | Beat in the vanilla. |
| 6 | beat in the oat mixture on the lowest mixer speed just until blended. |
| 7 | Stir in the chips or raisins by hand. |
| 8 | The dough can be refrigerated, covered, for up to 24 hours, or used immediately. |
| 9 | if using unchilled dough, drop onto ungreased baking sheets without rolling and do not flatten. |
| 10 | Scoop chilled dough by rounded tablespoons, roll into balls between palms, and place on greased baking sheets, spacing 2 inches apart. |
| 11 | Flatten to ?inch thickness with palm of hand. |
| 12 | bake for 12 to 15 minutes until golden and just firm around the edges. |
| 13 | Cool on the baking sheets for 2 minutes. |
| 14 | Drizzle with melted dark and white chocolate, if you wish. |
| 15 | Transfer to racks to cool completely. |
| 16 | Store airtight for up to 3 days. |
| 17 | makes about 4 dozen cookies. |
| 18 | nutrient value per cookie: 158 calories, 3 g protein, 9 g fat, 18 g carbohydrate, 48 mg sodium, 19 mg cholesterol. |
| 19 | exchanges: ?starch/bread, ?fruit, 1 ?fat. |
| 20 | [family circle; 2/1/91] |
