Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup all-purpose flour, spooned and leveled
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla
• 1/2 cup creamy peanut butter
• 3/4 cup old-fashioned rolled oats
• (optional) 1 cup semi-sweet chocolate chips

Instructions

1. 1

   In a medium mixing bowl, combine the flour, baking soda, and salt, and set aside.

2. 2

   In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, cream the butter, sugar, and brown sugar on medium-high speed for 2-3 minutes. Add the egg and vanilla and mix for about 1 minute, until well combined and creamy. Mix in the peanut butter for about 30-60 seconds until combined. Then add the flour mixture and mix on low speed just until incorporated, about 30-60 seconds. Stir in the oats just until combined. Then add the chocolate chips, if used, and mix just until well distributed. Cover and chill for 1 hour.

3. 3

   Line two baking sheets with parchment paper and preheat the oven to 350°F (175°C).

4. 4

   Scoop 16 equal-sized balls (about 2 tablespoons [50g]) of cookie dough, roll into even balls, and place them 3 inches (7.5 cm) apart, on the prepared baking sheets and flatten with your fingers that they are about 3/4 inch (1.9cm) thick. Bake one sheet at a time for 10-12 minutes or until the edges are set and lightly browned and the centers look undone, pale, puffy, and dry.

5. 5

   Remove from the oven and let cool on the baking sheet for about 5 minutes, or until firm enough to move. They will continue baking on the baking sheets. Then, transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.