---------- Recipe via Meal-Master (tm) v8.05
       Title: Pbo Snackers (Cookies)
  Categories: Cookies
       Yield: 20 servings
       1 c  All purpose flour
       3 c  Rolled oats; not quick cook
       2 ts Ground cinnamon
     1/4 ts Nutmeg
     1/4 ts Salt if pnut butter unsalted
       1 ts Baking soda
       1 c  Unsalted butter room temp
       1 c  Peanut butter chunk or reg
       1 c  Packed light brown sugar
       1 c  Granulated sugat
       2    Eggs; room temperature
       1 ts Vanilla extract
   1 1/2 c  Semi sweet chips or raisins
       Position 2 racks to divide the oven in thirds and preheat the oven to
   350 degrees. Lightly butter 2 large baking sheets or set aside 2 nonstick
   sheets.  In a large bowl, stir together the oats, flour, spices, salt and
   baking soda just to combine. Using an electric mixer, with a paddle if
   available, cream the butter, peanut butter, and brown and granulated sugars
   on medium speed until light and fluffy, about 3 to 4 minutes, stoping to
   scrape the bowl as needed. Add the eggs, one at at 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 rasins. (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, drip by rounded tablespoonfuls onto the
   baking sheets. If the dough is chilled, scoop by rounded tablespoons, roll
   into balls between your palms, and place 2 inches apart on the baking
   sheets. Press the cookies gently with the heel of your hand until they are
   1/2 inch thick. Bake for 13 to 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. Repeat until all
   the dough has been used.