Ingredients
10tbspsalted butterdiced
1cupall-purpose flour
½tspbaking powder
½tspbaking soda
¼tspsalt
¾cupold fashioned rolled oats
1cuplight-brown sugarpacked
¼cupgranulated sugar
½cupcreamy peanut butter
1large egg
1tspvanilla extract
¾cupmilk chocolate chips
¾cupsemi-sweet chocolate chips
Maldon saltor coarse sea salt, optional
Preparation
Brown the butter in a small saucepan over medium heat.
Remove from the heat, then pour and scrape the browned butter and bits into the bowl of an electric stand mixer.
Rest 30 to 35 minutes until cool.
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the flour, baking powder, baking soda and salt.
Stir in the oats, then set the mixture aside.
Add light brown sugar and granulated sugar to the cooled butter in the electric stand mixer bowl.
Using a paddle attachment, whip the mixture on medium speed for 3 to 4 minutes, frequently scraping down the sides of the bowl.
Blend in the peanut butter.
Add in the egg and vanilla and mix until blended.
Slowly add in the dry ingredients, then mix just until combined.
Stir in chocolate chips.
Scoop the dough out and shape into 3 tablespoon balls or 50 grams balls.
Transfer the cookie balls to a parchment paper lined baking sheet, spacing them at least 2-inches apart.
Bake in the preheated oven for 10 to 11 minutes.
Sprinkle tops lightly with sea salt, if desired.
Allow to cool for several minutes on the baking sheet before transferring to a wire rack to cool.
Serve, and enjoy!
