Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the unsalted butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Gently fold in the rolled oats and semisweet chocolate chips until evenly distributed.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a cooling rack.
Notes
- For a gluten-free option, use gluten-free flour.
- Freezing the dough balls can make baking easier later on.
- Chill the dough for 30 minutes to prevent excessive spreading.