½cupbrown sugarfirmly packed (I prefer dark brown, but light brown works too)
½cupcreamy peanut butter
½teaspoonpure vanilla extract
2cupsold-fashioned rolled oats
In a medium size bowl, whisk flour, baking powder, baking soda and salt. Set aside.
Cream butter and both sugars on medium high with a stand mixer fitted with the paddle attachment, or a hand mixer, until combined. Add peanut butter and continue until light and fluffy. Approximately 3-5 minutes.
Scrape down your bowl and add vanilla and the egg. Mix until well combined.
With the mixer on low, add the flour mixture and blend until just combined.
Using a cookie scoop (approximately 2 tablespoons of dough), place cookie dough on prepared baking sheet, spacing about 2 inches apart.
Bake 12-15 minutes, until edges are lightly browned. They will be a little puffy, I lightly press down on the tops once removed from the oven to give them a less domed appearance.
Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.
Cookies stay fresh in an airtight container for up to one week. Baked cookies freeze well for up to three months.I do not recommend using natural peanut butter for these cookies. A brand like Jif or Skippy works best.
Chewy and Plump Oatmeal Peanut Butter Chocolate Chip Cookies https://twosugarbugs.com/chewy-plump-oatmeal-peanut-butter-chocolate-chip-cookies/