1 c. butter
1 c. creamy or chunk peanut butter
1 c. brown sugar
½ c. granulated sugar
1 tsp. vanilla
2 ½ c. quick or old-fashioned oats
1 c. flour
2 tsp. baking soda
⅛ tsp. salt
Preheat oven to 350º. In mixer bowl, beat together butter, peanut butter and sugars; blend in eggs and vanilla. Add remaining ingredients, mixing well. Shape dough to form 1-inch balls. Place on ungreased cookie sheet; flatten with fork (or use the “waffle” side of a meat tenderizer) dipped in sugar to form crisscross pattern. Bake about 10 minutes or until edges are golden brown. Cool 1 minute on cookie sheet; remove to wire cooling rack.
Optional: Melt about 4 ounces of chocolate and dip the top half of each cookie.