1 1/4 c. packed light brown sugar
1 c. granulated sugar
1/2 tsp. salt
1/2 tsp. vanilla extract
1 (12-oz.) jar creamy peanut butter
1 stick butter, softened
1/2 c. multi-colored chocolate candies
1/2 c. chocolate chips
1/4 c. raisins, optional
2 tsp. baking soda
4 1/2 c. quick-cooking oatmeal (not instant)
Preheat the oven to 350º. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well.
Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, baking soda, and oatmeal.
Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8-10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
These are Mollee's favorite cookies.