Ingredients

• 1 C of butter
• 1 C of sugar
• ⅔ C of packed brown sugar
• 1 C of peanut butter
• 1 tsp of vanilla
• 2 eggs
• 1 ¾ C of flour
• 2 tsp of baking soda
• ½ tsp of salt
• 1 C of rolled oats
• 2 C of semisweet chocolate chips

Directions

1. Preheat oven to 175°C.
2. In a mixing bowl, combine the butter with the white and brown sugar until smooth.
3. Add the peanut butter, vanilla, and egg to the mix until creamy.
4. Gradually add the baking soda, salt, and sifted flour to the bowl.
5. Only mix the batter until the flour is fully combined, not too much.
6. Add the oats and chocolate chips, mixing only until evenly distributed.
7. Using an ice cream scoop, place cookie dough balls onto baking sheet with room to spread.
8. Lightly press each cookie down with the back of a fork, but only slightly.
9. Bake for 11 minutes at 175°C, and allow to fully cool before eating.
10. The cookies taste best the next day, having been locked in an air-tight container overnight.