½ cup (1 stick) unsalted butter, room temperature
½ cup granulated sugar
1/3 cup firmly packed brown sugar
½ cup peanut butter
½ teaspoon vanilla extract
1 large egg
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup rolled oats
1 cup semi-sweet chocolate chips
BEFORE YOU START: The use of parchment paper makes it easy to remove the cookies after baking. Simply slide the parchment paper off the cookie sheet to cool on a wire rack. For the best results, use a portion cookie scoop. Controlling and maintaining a consistent size of cookie will help them to uniformly bake. Portion cookie scoops can be found at most local kitchen supply stores.
- Preheat the oven to 325°F.
- In a medium bowl, sift together the all-purpose flour, baking soda and kosher salt.
- In the bowl of a stand mixer, cream together the butter and sugars on medium speed for 2 minutes until light in color and fluffy.
- Add in the peanut butter and vanilla, mixing to combine on medium speed, scraping the bowl as needed until well combined.
- Add in the egg and mix until well blended.
- Add the sifted dry ingredients and mix on low speed just until the flour is no longer visible.
- Mix in the oats and chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough — or use a 1 to 1¼-inch cookie scoop — onto parchment lined cookie sheets at least 2-inches apart.
- Press down slightly with your fingers or a floured fork so the cookie is about ½-inch thick.
- Bake for approximately 10 minutes or until edges start to brown.
- Remove from oven and cool on cookie sheets for 5 minutes.
- After 5 minutes, slide the parchment paper and cookies off the pan and transfer to wire racks to cool completely.
Yield: 26 cookies