Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

• 2 cups (254 grams) all-purpose flour, (measured correctly)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon ((optional))
• 2 sticks (227 grams) unsalted butter, (at cool room temperature)
• 1 cup (269 grams) creamy peanut butter*
• 3/4 cup (150 grams) granulated sugar
• 1 1/4 cups (250 grams) lightly packed light brown sugar
• 2 large eggs, (at room temperature)
• 1 large egg yolk, (at room temperature)
• 1 teaspoon vanilla extract
• 2 cups (180 grams) old-fashioned rolled oats
• 1 1/2 cups (255 grams) semisweet chocolate chips

Steps

1. 1

   Preheat the oven to 350°F. Line large baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.

3. 3

   In a large bowl, use an electric mixer to beat the butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs, egg yolk, and vanilla, one at a time, beating well after each addition. Scrape the bottom and sides of your bowl with a spatula in between each addition. Slowly beat in the flour mixture until just combined. Add in the oats and chocolate chips until just combined.

4. 4

   Using a large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.

5. 5

   Bake for about 12 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.