Ingredients
1½cupsall purpose flour,spoon and leveled
1tspbaking powder
1tspbaking soda
1tspsalt
1cupunsalted butter,softened to room temperature
1cupgranulated sugar
½cuplight brown sugar,or dark, packed
2large eggs,room temperature
1cupcreamy peanut butter
2tsppure vanilla extract
2cupsold fashioned whole rolled oats
2½cupssemi sweet chocolate chips,plus more for topping if desired
Preparation
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for about 1 minute until smooth.
Add the granulated sugar and brown sugar and beat on medium-high speed for about 2 minutes until creamed. Add the eggs, peanut butter, and vanilla and beat on high speed for about 1 minute until combined.
Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running at low speed, add the oats. Once combined, beat in the chocolate chips.
Cover and chill the dough for at least 20 minutes in the refrigerator or up to 4 days. *
Preheat the oven to 350 degrees F. Line the baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop balls of dough, 2 tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets.
Bake for 12 to 14 minutes until lightly browned on the sides.
Remove from the oven and allow to cool on baking sheet for 5 minutes, before transferring to a wire rack to cool completely.
Serve and enjoy!
