This is a good & easy one...Peanut Butter Oatmeal Cookies

Just threw these together yesterday and they were super easy and are delicious.  GF to boot!  I added raisins stirred in with oats for extra goodness; bet chocolate chips would work too!  Note: the cookie dough spreads so only put 8 per tray. Adapted From blog Cookie & Kate

INGREDIENTS: 

1 1/2 cups creamy or chunky peanut butter

2 cups lightly packed brown sugar

1/3 cup melted coconut oil or 5 tablespoons melted butter

3 large eggs

2 teaspoons baking soda

2 teaspoons vanilla extract

2 1/2 cups quick-cooking oats OR 2 3/4 cups old-fashioned oats (certified gluten-free if necessary) 

1/2 c raisins (optional) 

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.

2. In a large mixing bowl, combine the peanut butter with the sugar and coconut oil or butter. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats (and raisins if using) and mix until they’re evenly incorporated. 

3. Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they’re no taller than 1 inch.

4. Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.

5. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.