oatmeal peanut butter cookies

I made these by combining a few different recipes. Depending on the bake time, you can either get a chewy, peanut-butter-textured cookie, or you can overbake them and cool for a crisp granola-type cookie.

Preheat oven to 350º F.

2 cups old-fashioned rolled oats
1 c flour
1/2 c granulated sugar
1/2 c dark brown sugar
1/4 c coconut flour (optional--adds fiber and makes a drier, crisper cookie)
1 tsp baking soda
2 tsp cinnamon
pinch salt

1/2 c butter, melted
1 c peanut butter
2 eggs, room temp
1 tsp vanilla
1/2 bag chocolate chips

Combine dry stuff in large bowl. Melt butter, remove from heat and stir in peanut butter til semi-combined. Make a well in the dry ingredients, pour in butter & peanut butter. Add 2 eggs and vanilla. Stir by hand until well combined. Stir in chocolate chips. Mixture will be crumbly and tend to shed.

Scoop pingpong-ball sized balls of dough onto cookie sheet and flatten slightly into disks with the back of  a spoon. If you have used the coconut flour, cookies will NOT spread as they bake.

Bake 10-12 minutes for chewy cookies. Let cool on sheets 5 minutes, then cool on racks for another 10.

For crispy cookies, bake 10-12 minutes, then turn off oven, crack door open, and let the oven cool until cookies are dry and crispy.

Makes about 3 dozen thick cookies. Very filling--eat slowly!