The Danger in Cookies

I love that everyone I have ever met has a very particular favorite cookie. I have a husband who hates the cake-like side of this confection, but would gobble down a plate full of any of chewy varieties that his mother made for them growing up. ( Note my mother-in=law is a FABULOUS cook and is very generous with her recipes). The other danger besides personal preference for texture of the cookie is simply that not everyone enjoys the different "add-ins" many recipes call for. At home no bones (nuts) or ants (small dried fruit pieces) are to be found in cookies made for home eating. The greatest risk I take in posting a cookie recipe is due to relative humidity. Everyone says baking is a science with very precise measures, to that fact I can't argue, but I don't know any home that can control the water content of the flour on every day of the year. Sooo, I am trusting you with this recipe, understanding that today these were awesome cookies, next week more or less flour, a little more creaming of the butter and sugars, or a little less baking time would be needed to achieve the same result.
Having said all that, these and chewy cookies with definite gorgability.
Peanut butter Oat Cookie (please use commercial brand Peanut butter, it does make a difference)
1/2 c. trans fat free margarine or shortening
1/2 c. Peanut Butter- creamy or crunchy according to preference
1c Brown sugar
1/2 c White sugar
2 lg eggs lightly beaten
1 1/2 t. vanilla extract
1/2 t ground ginger
1/4 t salt
1 t Baking powder
1 t Baking soda
1 1/2 c flour
1 1/2 c oatmeal not instant
Cream butter and sugars, add in eggs and vanilla. Combine dry ingredients pour over creamed mixture and let the mixer do the work until all ingredients are incorporated. Bake on greased or lined sheets ( I LOVE SILPATS) at 350 for 10-12 min turning pan around in oven for last minute or so to ensure even browning.
Let these cookies make you smile, but please don't burn your tongue.
Ms Brownie

Bake on greased, or lin