2 c. Jif creamy peanut butter
1-1/4 c. packed brown sugar
2-1/2 t. vanilla
4 eggs
1-1/2 c. gluten-free rolled oats, first measured, then ground in a food chopper
1-3/4 t. baking soda
1 c. miniature chocolate chips
Measure all the ingredients except the chocolate chips and put them into a mixing bowl. Thoroughly mix with electric mixer until the dry ingredients are thoroughly mixed with the wet ingredients. Add the chocolate chips and mix again just enough for chips to be evenly distributed with dough. Drop by spoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 9 minutes. Transfer to a wire rack to cool completely.
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