Ingredients

1 cup (8oz, 2 sticks) salted butter softened
1 cup (264g) peanut butter creamy or chunky are fine, not natural peanut butter
1 cup (200g) brown sugar
3/4 cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cup (180g) all-purpose flour
1 1/2 cup quick-cooking oats*
2 teaspoons baking soda
1/2 teaspoon salt

Instructions

Preheat your oven to 350°F. Line three baking sheets with parchment paper or silicone baking mats.
In a large bowl or the bowl of your stand mixer, combine butter, peanut butter, brown sugar, and granulated sugar. Beat until well-combined and fluffy, 30 seconds to 1 minute.
Add eggs and vanilla. Beat until completely mixed.
Add flour, oats, baking soda, and salt. Beat (if using a hand-held mixer or making by hand, use a wooden spoon to stir) until just mixed and a sticky dough forms.
Scoop golf-ball-sized scoops of batter onto baking sheets, 8 to a sheet as far apart as possible (these cookies SPREAD).
Bake for 12 to 15 minutes, until cookies are browned around the edges and tops look mostly set. For crispier cookies, bake until cookies look completely set.
Allow cookies to cool on baking tray. Enjoy!
Notes
*If you only have old-fashioned/rolled oats, you can use them as is and your cookies will have a slightly more oat-y texture to them. OR place 2 cups of old-fashioned oats into your food processor, pulse until most of the oats have been cut into smaller pieces and measure out 1 1/2 cups of the processed oats to use in the cookies.
To add chocolate or peanut butter chips, add 2 cups of chips to the dough after the oats have been stirred in.

cookies