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 oats
2 teaspoons baking soda
1/4 teaspoon salt
1 (11 ounce) packages semisweet chocolate chunks, divided
1 cup chopped pecans ( can use walnuts)
1/4 cup oats
Directions:
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!
Servings: 28-30
Time preparation: 15 min.
Time total: 28 min.