Peanut Butter Oatmeal Chocolate Chip Cookies

The intersection of three classic cookies - it doesn't get better than this. Adapted from a recipe by Brown Eyed Baker. http://bit.ly/bsC5ut

• Ready In: 20 mins
• Serves: 16
• Yields: 16 cookies

Ingredients

• 1  cup all-purpose flour
• 1  teaspoon baking soda
• 1⁄4 teaspoon table salt
• 1⁄2 cup unsalted butter, at room temperature (1 stick)
• 1⁄2 cup creamy peanut butter
• 1⁄2 cup granulated sugar
• 1⁄3 cup light brown sugar
• 1⁄2 teaspoon vanilla extract
• 1  egg
• 1⁄2 cup rolled oats
• 1  cup  semi-sweet chocolate chips

Directions

1. Preheat oven to 350°F Line two baking sheets with parchment or Silpats.
2. Whisk together flour, baking soda and salt.
3. In a stand mixer (or with a handheld mixer) on medium speed, cream together butter, peanut butter, granulated sugar, brown sugar and vanilla extract until fluffy, about 3 minutes. Add the egg and beat until combined. Reduce speed to low and slowly add the flour mixture; mix until just barely combined. Add oats and chocolate chips, and stir in by hand.
4. Using a large cookie scoop (3 tbsp) or disher (#24), drop dough onto baking sheets 2" apart. Bake 10 minutes, until lightly golden. If baking both sheets at once, rotate sheets 180° and swap racks after 5 minutes. Cool completely on baking sheets then store in airtight containers at room temperature.