1/2 c. butter
1 1/2 c. sugar
1 1/2 c. brown sugar
4 eggs
1 tsp. vanilla
1 (18 oz.) jar chunk-style peanut butter
6 c. quick-cooking old-fashioned rolled oats
1 c. (6 oz.) chocolate chips
2 1/2 tsp. baking soda
Nuts (optional)

Preheat oven to 350 degrees. Beat together butter and sugars. Blend in eggs and vanilla. Add peanut butter and mix well. Stir in oats, chocolate chips, and baking soda, mixing well. Drop by scant 1/4 cup dry measure, about 4 inches apart onto ungreased cookie sheets. Flatten with fork into 2 1/2 inches in diameter.

Bake 10-12 minutes. Cool 1 minute on cookie sheets and then remove to wire racks. Makes 4 1/2 dozen cookies.

To freeze, measure 1/4 cup dough for each cookie on sheet; do not flatten and freeze. Store in plastic bags. When ready to bake, let stand at room temperature 30 minutes, flatten and bake.