Ingredients
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1/2 cup butter, softened
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1 cup white sugar
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1 cup brown sugar, packed
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2 cups creamy peanut butter
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3 large eggs
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2 teaspoons maple extract (or use 2 teaspoons vanilla)
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4 1/4 cups uncooked oats
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2 teaspoons baking soda
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1/4 teaspoon salt
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1 cup chopped pecans (can use walnuts)
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1/4 cup oats
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1 (11 ounce) package semisweet chocolate chunks, divided
Instructions
- Set oven to 350 degrees.
- Line a baking sheet with parchment paper.
- 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.
- 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.
- Delicious!