---------- Recipe via Meal-Master (tm) v8.05
       Title: Pb and O Snackers
  Categories: Cookies
       Yield: 60 servings
       3 c  Old fashioned rolled oats
            Not quick-cooking
       1 c  All-purpose flour
       2 ts Ground cinnamon
     1/4 ts Ground nutmeg
     1/4 ts Salt
            =if peanut butter is
       1 ts Baking soda
       2    Unsalted butter; softened
       1 c  Peanut butter, chunky or
       1 c  Light brown sugar, packed
       1 c  Granulated sugar
       2 lg Eggs; room temp
       1 ts Vanilla extract
   1 1/2 c  Semisweet chocolate chips
            Or raisins
       In a large bowl, stir together the oats, flour, spices, salt and baking
   soda to combine.  Using an electric mixer, cream the butter, peanut butter,
   brown sugar and granulated sugar on medium speed until light and fluffy,
   about 3-4 minutes, stopping to scrape the bowl as needed. Add the eggs, 1
   at a time, and beat for 1 minute after each addition. Beat in the vanilla.
   Reduce the mixer speed to low, and add the dry ingredients slowly, beating
   only until blended. Stir in the chips or raisins. (At this point, the dough
   can be wrapped and chilled for 1 hour for easy scooping...or stored for up
   to 1 day.)    If the dough is UNCHILLED, drop by rounded tablespoonfuls
   onto lightly greased baking sheets. If the dough is CHILLED, scoop by
   rounded tablespoons, roll into balls between your palms, and place 2 apart
   on the baking sheets.Press the cookies gently with the heel of your hand,
   until they are 1/2 thick. Bake at 350` for 13-15 minutes, until the
   cookies are golden, and just firm around the edges. Lift the cookies onto a
   cooling rack with a wide metal spatula. The cookies will firm as they cool.
        NOTE: This recipe originated with the sister of famous Chef Paul
   Prudhomme. Her name is Enola, and she also,has her own restaurant and has
   written several cookbooks.  60 cookies