Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (250g) creamy peanut butter
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tsp (4g) pure vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ cups (180g) old fashioned rolled oats
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) fine sea salt

Instructions:

  1. In a large bowl or stand mixer, beat the softened butter, peanut butter, brown sugar, and white sugar on medium-high speed for 3–4 minutes until the mixture is pale and fluffy.
  2. Add the room temperature egg and vanilla extract, beating until just incorporated.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and sea salt.
  4. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Fold in the old fashioned rolled oats.
  5. Let the dough rest at room temperature or in the refrigerator for 45 minutes. This hydration phase allows the oats to absorb moisture, preventing a dry cookie.
  6. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  7. Use a 2-tablespoon cookie scoop to portion the dough. Place on baking sheets and bake for 10 minutes, or until the edges are golden brown and the centers still look slightly soft.