- 1 cup Butter, Softened
- 1 cup Crunchy Peanut Butter
- 1 cup Granulated Sugar
- 2/3 cup Light Brown Sugar, Packed
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- 2 cups All-Purpose Flour
- 1 cup Old Fashioned Oats
- 2 teaspoons Baking Soda
- 1/2 teaspoon Kosher Salt
- 2 cups Fresh Blueberries
- 1 cup White Chocolate Chips
Preheat the oven to 350°F and line a cookie sheet with parchment paper.
In a large bowl cream the butter, peanut butter, and sugars. Add the eggs one at a time, scraping down the bowl in between each addition. Then add the vanilla.
Dump in the flour, oats, baking soda, and salt and mix until just combined. Then stir in the blueberries and white chocolate chips.
Spoon onto the prepared baking sheet by the heaping tablespoonful, 2” apart. Bake for 8-10 minutes and let the cookies rest for 2-3 minutes before removing to a rack to cool.
Store in an airtight container for up to a week.