Peanut Butter Oatmeal Cookies

****COOKIE DOUGH NEEDS TO CHILL 20-MINUTES BEFORE BAKING****

In the bowl of you stand mixer, affixed with the paddle attachment, beat the butter until creamy and smooth. Add the sugars to the butter and mix on high speed for 2-minutes. Add the eggs, one at a time, mixing each egg into the mixture before adding the next egg. Add the peanut butter and vanilla and mix on high for 1-minute. Scrape down the sides of the bowl.

Change the mixer to low speed and add the flour, baking powder, baking soda, cornstarch, salt and nutmeg. Mix until barely combined. Fold in the oats.

Chill the cookie dough in the refrigerator for 20-minutes. Line 2 cookie sheets with parchment paper. Preheat oven to 350-degrees. Once cookie dough has chilled, use a standard sized cookie scoop to scoop cookie dough into balls. Option to roll the balls in sugar. Place dough balls onto the cookie sheets, leaving a few inches between the cookie dough balls to allow for spreading. Bake cookies, one cookie sheet at a time, in 350-degree oven for 12-14 minutes. Cookies are done when the edges are light brown and the centers look slightly underdone and are soft.

Let cookies rest on the cookie sheet for several minutes before transferring to a wire rack to finish cooling completely.