Ingredients
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 cup brown sugar, packed
- 2 cups creamy peanut butter
- 3 large eggs
- 2 teaspoons maple extract (or use 2 teaspoons vanilla)
- 4 1/4 cups uncooked regular oats
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 (11 ounce) package semisweet chocolate chunks, divided
- 1 cup chopped pecans ( can use walnuts)
- 1/4 cup regular oats
How to Make
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Step 1: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
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Step 2: In a large bowl beat the butter with both sugars until fluffy. Add in peanut butter, eggs and maple extract; beat until well combined. In a bowl combine 4-1/4 cups oats with baking soda and salt; add to the creamed mixture; stir until combined (the batter will be stiff). Stir in only 1 cup chocolate chunks with the nuts.
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Step 3: Drop about 1/4-cup dough onto the baking sheet; lightly press each cookeie with fingertips into a 3-1/2-inch circle. Press 3-4 remaining chocolate chunks into each cookie, then sprinkle the tops of the cookie with some oats. Bake for about 13-14 minutes (the centers will be slightly soft). Cool for about 3 minutes on the baking sheet, then remove to wire racks to cool.
We hope you enjoy this recipe!
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