A delicious combination of creamy peanut butter, old-fashioned rolled oats, and bittersweet chocolate chips in a slightly crispy cookie that melts in the center of your mouth.
- 1 cup Plain flour
- 1 teaspoon Baking soda
- ¼ teaspoons Salt
- ½ cups Softened butter
- ¾ cups Packaged brown sugar
- ½ cups Creamy Peanut Butter
- 1 teaspoon Vanilla extract
- 1 Egg
- ¾ cups Old fashioned rolled oats
- ¾ cups Bittersweet Chocolate Chips
Preheat the oven to 350 degrees. Cover baking sheets with parchment paper or silicone baking mats.
In a medium bowl, combine baking soda, flour and salt. Put aside.
Using a mixer on medium speed, cream the butter and brown sugar until light and fluffy. Turn mixer to low; add peanut butter and vanilla extract. Mix until incorporated. Add the egg and mix until incorporated. Add flour mixture in three intervals, mixing just until combined after each interval. Stir in rolled oats and chocolate chips.
Using 1 1/2 tbsp cookie scoop, drop dough onto prepared baking sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned around the edges. Let cool 5-7 minutes before placing on cookie cooling racks.
I use Ghirardelli premium bittersweet chocolate chips.