This recipe was contributed by a reader to Gourmet, in 1996.  I looked up the author and it turns out he is an academic, a jazz musician, Dr. José Antonio Bowen,and has headed several music departments here and in England.                       

Ingredients: 

1. 1 ½ cups old-fashioned rolled oats
2. 2 cups all-purpose flour
3. 1 teaspoon baking powder
4. 1 teaspoon baking soda
5. 1 teaspoon salt
6. 1 cup unsalted butter, softened
7. 1 cup sugar
8. 1 cup light brown sugar
9. 1 tablespoon vanilla extract
10. ¾ cup peanut butter
11. 2 large eggs.
12. 1 bag 12 ounce bag semi-sweet chocolate chips
13. 8 ounces semi-sweet chocolate, grated

Pre-heat oven to 350 degrees and prepare two baking sheets with parchment paper

1. In a food processor pulse 1 cup of the oats until ground fine.
2. In a large bowl stir together all the oats, flour, baking power, baking soda, and salt.
3. In another large bowl beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter.
4. Add eggs, 1 at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Add the chocolate chips and grated chocolate, beating until just combined.
7. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on the baking sheets.  Flatten balls slightly.
8. Bake cookies about 12 minutes, 15 minutes if the dough has been chilled.
9. Cool cookies on the baking sheets 5 minutes and transfer to racks to cool completely.

Yield: about 4 dozen cookies

Note:  Dough may need to be chilled for easy handling.

And, since the recipe is for a big batch, try halving all the ingredients.   Use either 1/3 cup or ½ cup peanut butter. I am sure José won’t mind if you fiddle with his recipe