3/4 cup all-purpose flour
1/2 cup cocoa powder
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
3 cups old-fashioned oats
2 sticks unsalted butter, softened
1 cup chunky peanut butter
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups chocolate chips
Preheat oven to 350 F and line a couple of baking sheets with parchment paper.
In a large bowl, combine the butter, peanut butter, brown sugar, and granulated sugar and beat on medium speed for 3 minutes, until very creamy.
Add the eggs, one at a time. Add the vanilla and mix for 30 seconds.
Add the dry ingredients, mixing just until the ingredients are incorporated. Stir in the chocolate chips.
Drop rounded tbsp of dough 2 inches apart onto the prepared baking sheets.
Bake 13-15 minutes, or until the cookies are firm around the edges.
Allow the cookies to cool slightly before placing them on wire racks to cool. The cookies can be stored in airtight containers for 4 days or sealed and frozen for up to 1 month.