Ingredients

The following ingredients have 4 Servings
  • 1 cup (8oz, 2 sticks) salted butter (softened)
  • 1 cup (264g) peanut butter (creamy or chunky are fine, not natural peanut butter)
  • 1 cup (200g) brown sugar
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup (180g) all-purpose flour
  • 1 1/2 cup quick-cooking oats*
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Instruction

  • Preheat your oven to 350°F. Line three baking sheets with parchment paper or silicone baking mats.
  • In a large bowl or the bowl of your stand mixer, combine butter, peanut butter, brown sugar, and granulated sugar. Beat until well-combined and fluffy, 30 seconds to 1 minute.
  • Add eggs and vanilla. Beat until completely mixed.
  • Add flour, oats, baking soda, and salt. Beat (if using a hand-held mixer or making by hand, use a wooden spoon to stir) until just mixed and a sticky dough forms.
  • Scoop golf-ball-sized scoops of batter onto baking sheets, 8 to a sheet as far apart as possible (these cookies SPREAD).
  • Bake for 12 to 15 minutes, until cookies are browned around the edges and tops look mostly set. For crispier cookies, bake until cookies look completely set.
  • Allow cookies to cool on baking tray. Enjoy!