Beat sugars and butter in a bowl until fluffy, about 3 minutes with a mixer.
Add your nut butter and vanilla. Beat in well.
Beat in the egg.
Add dry ingredients and mix until well combined.
Add oats and mix well. As this is a very moist dough, you could easily double the oats, if you want to do so.
Scoop 1 tsp rounded balls for small cookies or 2 tsp rounded balls for larger cookies onto silpat lined baking sheets.
If you want, place a nut, matching the butter, on top of each cookie. This is totally optional. This will make little nuggets.
If you want flat cookies, just dip a glass in sugar and flatten the dough with a twisting motion.
Bake 10-12 minutes.
I like to just bake 1 small sheet at a time and refrigerate the rest of the dough. That way, when I do have cookies, they are always fresh. It is also nice to pop some in the oven when unexpected company stops by to visit.