1/2 c. butter, softened
4 eggs
1 tsp. vanilla
2 1/2 tsp. baking soda
1 (6 oz.) pkg. chocolate chips (1 c.)
1 1/2 c. sugar
1 1/2 c. firmly packed brown sugar
2 c. (18 oz.) chunky peanut butter
6 c. old-fashioned rolled oats

With mixer on low speed, beat together butter and sugars; blend in eggs and vanilla. Add peanut butter; mix well. Add baking soda and mix well. Stir in oats and chocolate chips by hand, mixing well. Drop by rounded tablespoon, 2 to 3 inches apart onto ungreased cookie sheet. Flatten with fork to 1 1/4 inch diameter, rounding edges. Bake in preheated 375 degree oven, 8 to 10 minutes. 9 dozen.

NOTE: To freeze cookie dough, measure rounded tablespoonfuls of dough for each cookie. Place on cookie sheet; do not flatten. Freeze until firm. Store in plastic bags in freezer. When ready to bake, place dough on ungreased cookie sheet. Let stand at room temperature about 30 minutes. Flatten with fork. Bake as directed.

VARIATION: For smaller cookies, drop dough by rounded tablespoonfuls; flatten to 1 1/4 inch diameter. Bake in preheated 375 degree oven for 8 to 10 minutes.