- 1/2 cup Unsalted Butter, softened
- 1/2 cup Brown Sugar, lightly packed
- 1/2 cup Granulated Sugar
- 1 large Egg
- 1 cup Creamy Peanut Butter
- 1/2 teaspoon Pure Vanilla Extract
- 1 cup All-Purpose Flour
- 1/2 cup Quick Cooking Oatmeal
- 1/4 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 cup Semisweet Chocolate Chips
Preheat the oven to 350°F.
Line two baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, or in a large bowl with an electric mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg, peanut butter, and vanilla and mix well.
Add the flour, oats, salt, and baking soda and mix until well combined.
Stir in the chocolate chips.
Drop tablespoonfuls of dough, two inches apart on the prepared baking sheets.
Bake the cookies for 11-13 minutes, then let them cool on the cookie sheet for 5 minutes before removing them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.