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Directions

• Preheat the oven to 180C. Line large baking tray with baking paper
  
• In mixing bowl, combine the peanut butter with the sugar and melted butter. Mix until well combined.
• Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they’re evenly incorporated.
• Drop large soup spoon of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they’re no taller than 2cm.
• Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. They will flatten more as they cool.
• Let the cookies cool for 10 minutes on the tray before transferring them to a cooling rack.
  
• Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.