This is my perfect cookie. Soft, chewy, sweet, salty, and (almost) endlessly customizable. I dreamt up this recipe while pregnant with my son and have made them countless times since. I like to say that he helped me develop it. Feel free to swap an equal amount of any nut butter or tahini and any chocolate you prefer. Only have light brown sugar? No sweat. Punch things up with chopped dates and a pinch of cardamom, fold some mini marshmallows into the dough, this flexible recipe is here to satisfy all your cookie cravings, whatever they entail.
*Note: find my black sesame variation here!
- 1 stick unsalted butter, room temperature
- 2/ 3 cup dark brown sugar
- 1/ 2 cup turbinado sugar or granulated sugar
- 1/ 3 cup peanut butter, creamy or chunky
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 8 ounces dark chocolate, coarsely chopped (or large chocolate chips)
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/ 2 teaspoon baking soda
- 1/ 2 teaspoon baking powder
- 1 teaspoon kosher salt
- Coarse sea salt, for sprinkling
Preheat oven to 350F degrees. Line two baking sheets with parchment paper.
Cream butter, peanut butter, brown sugar, and turbinado or granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes.
Add egg and vanilla and stir on low speed until just combined.
Add flour, oats, baking soda, baking powder, and salt and stir on low speed until no dry patches remain. Stir in chopped chocolate until just combined.
Use a 3-tablespoon size cookie scoop to portion dough and arrange 8 portions 2 inches apart onto prepared baking sheet. Sprinkle with coarse sea salt and bake for about 16 minutes, until golden brown around the edges. Carefully transfer cookies to a cooling rack until set, about 8 minutes.