CHOCOLATE CHIP, PEANUT BUTTER & OAT COOKIES

Ultra-comforting cookies that sit somewhere between a classic chocolate chip cookie and a hearty oatmeal breakfast cookie. The centers stay soft and chewy while the edges turn lightly crisp. The peanut butter brings a salty, indulgent note that perfectly balances the brown sugar and dark chocolate.

INGREDIENTS

• 1 ½ cups all purpose flour
• 1 tsp baking soda
• 1 cup rolled oats
• 250 g salted butter, room temperature
• 2 cups brown sugar
• ½ cup Peanut Butter Sea Salt
• 1 tsp vanilla extract
• 2 eggs
• 1 cup (about 200 g) dark chocolate chips or wafers
  

INSTRUCTIONS

1. In a bowl, mix the flour, baking soda, and rolled oats. Set aside.
2. In a large bowl, whisk the butter and brown sugar until creamy and smooth. This can be done with a stand mixer, hand mixer, or wooden spoon.
3. Mix in the peanut butter, vanilla, and eggs until smooth.
4. Add the dry ingredients to the wet ingredients and mix with a spoon just until incorporated.
5. Fold in the dark chocolate chips.
6. Using an ice cream scoop, form 18–20 dough balls. Place on a parchment-lined baking sheet (max. 6 cookies per sheet, as they spread). Refrigerate at least 30 minutes to firm up the dough. At this stage, you can also freeze the cookie dough balls and bake them directly from frozen. Freeze them first on a baking sheet, then transfer to an airtight bag or container so they stay separate. In this case, the baking time may need to be adjusted by 1–2 minutes.
7. Preheat oven to 350°F (180°C). Bake about 12 minutes, or until the edges are golden and the centers are still tender. Avoid overbaking—cookies continue to cook after coming out of the oven.

NOTES
Right after baking, place a round cookie cutter slightly larger than the cookie around it and gently swirl in a circular motion. This gives perfectly round, uniform cookies. Optional, but very satisfying!