Servings: 20 cookies 1x
Ingredients
- ½ stick unsalted butter (¼ cup) – softened
- ¾ cup creamy peanut butter
- ¾ cup granulated sugar
- 1 egg – room temperature
- 2 tsp vanilla extract
- 1 cup rolled oats
- ½ cup all purpose flour
- 1 tsp baking soda
- ¼ tsp kosher salt
- ¾ cup semi sweet chocolate chips
Instructions
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Place softened butter in a large mixing bowl with the peanut butter and sugar. Use an electric mixer or paddle attachment on stand mixer to mix until smooth and creamy. Mix in the egg and vanilla extract.
- In a separate bowl combine the all purpose flour, rolled oats, baking soda and salt. Fold dry ingredients into wet with a flat spatula until evenly combined. Fold in the chocolate chips until evenly distributed.
- Scoop out 1.5 tbsp of batter per cookie, roll into a ball and place on the prepared baking sheet. Leave a bit of space between each dough ball. You should have about 20 dough balls to use on 2 baking sheets.
- If desired, top with a little flaky sea salt and bake at 350F for 13-15 minutes. Cool on a wire rack and enjoy.
Notes
- use gluten free flour in place of all purpose flour and gluten free oats to make these cookies gluten free
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.