• 1 stick unsalted butter, room temperature
• 1/ 3 cup peanut butter, creamy or chunky
• 2/ 3 cup dark brown sugar
• 1/ 2 cup turbinado sugar or cane sugar
• 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

Method

• Step 1

  Preheat oven to 350F degrees. Line two baking sheets with parchment paper.

• Step 2

  Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes.

• Step 3

  Add egg and vanilla and stir on low speed until just combined.

• Step 4

  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.

• Step 5

  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.