Ingredients

Makes about 60 cookies

　　1 1/2 cups old-fashioned rolled oats

　　2 cups all-purpose flour

　　1 teaspoon baking powder

　　1 teaspoon baking soda

　　1 teaspoon salt

　　2 sticks (1 cup) unsalted butter, softened

　　1 cup granulated sugar

　　1 cup firmly packed light brown sugar

　　1 tablespoon vanilla extract

　　3/4 cup peanut butter

　　2 large eggs

　　a 12-ounce bag semisweet chocolate chips

　　8 ounces semisweet chocolate, grated

　　

Step 1

In a food processor pulse 1 cup oats until ground fine. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt.

　　

Step 2

In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week.

　　

Step 3

Preheat oven to 325°F.

　　

Step 4

Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly.

　　

Step 5

Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.