1.5 c. white sugar
1.5 c. brown sugar
2 c. peanut butter (one full 18 oz. jar)

Cream sugar and peanut butter.

4 eggs (3 if jumbo size)

Stir.

2 - 2.5 c. flour
2 ts. baking soda
2 ts. vanilla

Mix well.

4 - 6 oz. chocolate chips (1/2 - 3/4 c.)
3 - 4 c. whole oats

You’ll have to mix in oatmeal with your hands, at least at the end. Adjust exact amounts of chocolate chips and oatmeal as desired. Dough should stick together but not to the hands after mixing.

Hand roll into balls the size of golf balls (about 1-1˝ inches in diameter). You can flatten slightly if desired or leave them as balls. Cookies will spread slightly during baking, but should be thick.

Bake at 375°F for about 10 minutes. They should be brown and dry on top but still moist and darker color in the middle if you eat one hot. Let cool on tray 1-2 minutes, then move to a cooling rack.

Makes ~4 dozen scrumptious cookies