Peanut Butter Oatmeal Chocolate Chip Cookies

INGREDIENTS

• 1 cup unsalted butter, room temperature
• 1 ½ cups brown sugar
• ½ cup granulated sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup smooth peanut butter (recommend Skippy)
• 2 ½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup old-fashioned rolled oats
• 1 cup semi-sweet chocolate chips
• Flakey salt for sprinkling

INSTRUCTIONS

1. In the bowl of a stand mixer, cream butter and sugars on medium speed until smooth. Add in eggs, one at a time until combined. Mix in vanilla extract and peanut butter until well mixed.
2. In a separate medium bowl, whisk together flour, salt, baking soda.
3. Slowly add flour mixture into the butter/sugar mixture in the stand mixer bowl on low speed until all flour is combined.
4. Remove the mixing bowl from the stand and gently fold in oats and chocolate chips with a rubber spatula or wooden spoon until all is well distributed.
5. Cover bowl with plastic wrap and chill in refrigerator for at least 30 minutes.
6. Preheat oven to 350° F. Line baking sheets with silicone mats.
7. Scoop out dough with a cookie scoop. Gently roll scooped dough with hands to make smooth balls and place on baking sheet, spaced about 2 inches apart.
8. Bake for 12-15 minutes until edges just begin to turn golden. Remove from oven and sprinkle with coarse ground sea salt, if using. Cool baking sheets on wire racks for at least 10 minutes before transferring cookies to racks to cool completely.
9. Store in airtight container.