Servings 24 cookies
Ingredients
- 1/2 cup unsalted butter, at room temp
- 1 cup sugar
- 1 cup packed light brown sugar
- 3 large eggs
- 1 1/2 cups peanut butter (See Kelly's Note)
- 2 1/2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 1/2 cups Old Fashioned oats
- 1 1/2 cups chocolate chips or chunks
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or Silpat baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and light brown sugar until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, beating between each addition, then add the peanut butter, vanilla extract, baking soda and salt, mixing until combined. Add the oats and chocolate chips and mix just until combined.
- Scoop 2-tablespoon mounds of the dough onto the lined baking sheets, spacing the cookies about 2 inches apart. Bake the cookies for 8 to 12 minutes. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
Notes
- Opt for smooth or chunky peanut butter but not the “natural” variety, as the consistency will impact the resulting cookies.
- If you want these cookies to be truly gluten-free, be sure to use certified gluten-free products.
- Store the cookies in an airtight container at room temperature for up to 3-4 days.
- I recommend freezing the cookie dough in balls/scoops so all you have to do is bake it off as needed. Scoop the dough onto a baking sheet, freeze until solid, and then transfer the dough balls to a freezer bag. You can bake them directly from the freezer, just add a few extra minutes to the baking time.
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