1 cup butter, softened
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups old-fashioned oats
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1-1/2 cups semisweet chocolate chips

DRIZZLE:

1 cup white chocolate confectionery coating*, melted
1 cup dark chocolate confectionery coating*, melted

Beat butter, peanut butter and both sugars together in a mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Stir together dry ingredients and spices. Stir the dry ingredients into the butter mixture. Stir in chocolate chips.

Roll into 1 inch balls and place 2 inches apart on greased baking sheets. Using a spatula or the bottom of a glass, flatten to 1/2 inch thickness.

Bake at 350°F for 10-12 minutes or until golden brown. Cool on wire rack.

Drizzle with white coating in one direction, then with dark coating in the opposite direction, forming a crisscross pattern.

Makes about 5-1/2 dozen.

Cooks Note: Confectionery coating can be found in the baking section. It is also known as “almond bark" or “candy coating”.