1/2 cup quick rolled oats
1-1/4 cups all-purpose flour
1 cup whole wheat flour
1/2 tsp salt
1-1/2 tsp baking soda
1/4 tsp cinnamon
2 sticks butter, softened
3/4 packed light brown sugar
3/4 cup granulated sugar
2 tsp vanilla
1 tsp lemon juice
2 large eggs
1 (12 oz bag) chocolate chunks
1 (12 oz bag) Reese's mini peanut butter cups, cut each in half

Preheat oven to 350°F.

Line baking sheets with parchment paper. In a bowl, combine oats, flours, baking soda, salt and cinnamon.

In another bowl, cream together sugars, butter, vanilla and lemon juice. Add eggs, beat until fluffy. Slowly stir flour mixture into egg mix, blending well. Stir in chocolate chunks.

Use a 1/4 cup measuring cup to measure out 1 cookie, make into ball, place onto pan, repeat until all dough is on pan in balls. Make sure they're at least 2-1/2 inches apart.

Bake until light browm, about 16-18 minutes. When you take them out of the oven, place a half mini peanut butter cup in the middle of each cookie, press in lightly to secure. Cool completely on racks.

I've gotten so many raves about these cookies, I decided to share the recipe.

Submitted by: Sherry Monfils