Peanut Butter Chocolate Chunk Cookies

These cookies remind me of many cozy weekends we spent in Bolinas with our friends Greg and Lorraine. To work up to lazy afternoon naps and evenings in front of the fire, we spent hours on long leisurely beach walks, usually talking about food and planning our next meal. Honestly, is there a better way to spend a day?

Lorraine's recipe makes a "double batch". It's up to you if you want to bake them all at once, or make some to eat now and some to freeze for later. 

Peanut Butter Chocolate Chunk Cookies 

1 1/2 cups old fashioned oats
2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 sticks butter (at room temperature)
2 1/2 cups (20 oz) semi-sweet chocolate chunks or chips

1 cup sugar

1 cup brown sugar (packed)

3/4 cup crunchy peanut butter

2 large eggs
1 tablespoon vanilla

Pre-heat oven to 375.

In a large bowl, combine oats, flour, baking powder, baking soda and salt. Blend well. Set aside.

In a mixer, cream butter together with sugar and peanut butter. Add vanilla and eggs, whipping together until fluffy. Slowly add dry ingredients until just blended. Stir in chocolate chips/chunks by hand. 

Use a scoop or tablespoons to drop cookie dough onto baking sheets. Bake until crisp at the edges and golden brown (about 10-15 minutes). Remove to a cooling rack. Enjoy!