These cookies are a delightful twist on the classic peanut butter chocolate chip cookie, featuring a soft and gooey texture with a hint of oats for added flavor and chewiness.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the peanut butter, egg, and vanilla extract to the creamed mixture and beat until well combined.
Scrape down the sides of the bowl to ensure all ingredients are evenly mixed.
In a separate bowl, whisk together the flour, oats, baking soda, and salt.
Whisking the dry ingredients helps to evenly distribute the baking soda and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips gently using a spatula.
Reserve a few chocolate chips to press onto the tops of the cookies before baking for a prettier presentation.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes for even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
For softer cookies, remove them from the oven when the centers look slightly underbaked.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set and prevents them from breaking.
Enjoy your freshly baked cookies with a glass of milk or your favorite beverage.
Store any leftovers in an airtight container to keep them fresh.
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