Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 2 cups (180g) Old-fashioned rolled oats
  • 1 tsp Baking soda
  • 0.5 tsp Baking powder
  • 0.5 tsp Sea salt
  • 0.75 cup (170g) Unsalted butter, softened
  • 1 cup (250g) Creamy processed peanut butter
  • 1 cup (200g) Light brown sugar, packed
  • 0.5 cup (100g) Granulated white sugar
  • 2 Large eggs, room temperature
  • 2 tsp Pure vanilla extract
  • 1.5 cups (255g) Semi-sweet chocolate chips

Instructions:

  1. In a stand mixer or using an electric hand mixer, beat the softened butter, creamy peanut butter, brown sugar, and white sugar on medium-high speed for approximately 3 minutes until the mixture is pale and fluffy.
  2. Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, oats, baking soda, baking powder, and sea salt.
  4. Turn the mixer to low speed and slowly add the dry ingredients to the wet mixture. Mix only until no flour streaks remain; do not overmix.
  5. Fold in the semi-sweet chocolate chips by hand using a silicone spatula.
  6. Scoop rounded 2-tablespoon portions of dough onto a tray. Refrigerate the dough balls for 30 minutes to stabilize the fats and prevent over-spreading.
  7. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  8. Space the chilled dough balls 2 inches apart on the prepared sheets. Bake for 10–12 minutes until the edges are golden brown but the centers still appear slightly soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to firm up completely.