(slightly adapted from The Ultimate Cookie Book by Better Homes and Gardens)
1 cup butter, softened
1 cup of creamy or chunky peanut butter (I used creamy)
2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 teaspoons vanilla
2 1/4 cups flour
2 cups rolled oats
1 package chocolate chips
Preheat oven to 350 degrees. In a large mixing bowl, beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, baking power and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in oats and chocolate chips.
Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake for 10 minutes until golden brown. Let stand for 1 minute on cookie sheet. Transfer to wire rack and cool.
