Ingredients
Method
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Make sure butter is properly softened to room temperature.
- In a large mixing bowl, beat softened butter with both brown and granulated sugars until light and fluffy (2-3 minutes with electric mixer).
- Beat in peanut butter until well combined, then add egg and vanilla extract. Mix until fully incorporated and smooth.
- In separate bowl, whisk together oats, baking soda, and salt. Gradually add dry mixture to wet ingredients, mixing just until combined. Fold in chopped peanuts if using.
- Using cookie scoop or tablespoon, drop rounded balls of dough (about 1.5 tablespoons each) onto prepared baking sheets, leaving 2 inches between cookies. Gently flatten slightly if preferred.
- Bake for 10-12 minutes until edges are golden brown but centers still look slightly soft. Cookies will continue to set as they cool.
- Let cookies cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
Notes
Don't overmix once dry ingredients are added. Chill dough for 30 minutes for thicker, chewier cookies. Use natural creamy peanut butter for best flavor. Cookies can be customized with chocolate chips, raisins, or cinnamon.
