Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

Ingredients:

3/4 c. butter (softened)
3/4 c. peanut butter
1 1/4 c. packed brown sugar
1 1/4 c. sugar
1 1/2 t. baking powder
1/2 t. baking soda
3 eggs
1 1/2 t. vanilla
2 1/4 c. flour
2 2/3 c. rolled oats
1 (10 oz.) pkg milk chocolate chips
walnuts

Directions:

1. Beat butter and peanut butter in a large mixing bowl and mix for 30 seconds. Add sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate chips and nuts.

2. Bake at 375 degrees oven about 8-10 minutes or until edges are lightly browned. Transfer to wire rack and cool.

Make-Ahead Tip:

Cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.
You can also roll dough into a log wrap with saran wrap and then freezer paper or tin foil. When ready to bake, thaw for a little while, cut and bake.