Details
Prep time 10mins
Cook time 16mins
Serves or Makes: 16-18 cookies
Recipe
- 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.