Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 cup old fashioned rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 stick unsalted butter, melted and cooled
- ½ cup creamy peanut butter, melted and cooled
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg, plus 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup white chocolate chips
- ½ cup peanut butter chips
Instructions
- Line 2 baking sheets with parchment.
- In a medium bowl, stir together flour, oats, baking soda, and salt.
- In a large bowl, stir together butter, peanut butter, and sugars until fully combined. Add egg, egg yolk, and vanilla and mix until combined. Add flour mixture and stir just until a dough is formed. Add chips and stir until distributed.
- Using a regular sized ice cream scoop, scoop dough onto prepared pans. Refrigerate at least 1 hour and up to overnight.
- When ready to bake, preheat oven to 325 degrees F. Bake cookies for about 15 minutes, until lightly browned around the edges, but still soft in the centers. Serve warm or cool completely on trays. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.
Notes
Additional chilling time is necessary
Recipe adapted from How Sweet It Is
- Prep Time: 15 minutes
- Cook Time: 15 minutes