These cookies are a crowd favorite and combine three of everyone's favorite cookies: chocolate chip cookies, peanut butter cookies, and oatmeal cookies!
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Whisk together the flour, baking soda and salt; set aside.
On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
Notes
Creamy Peanut Butter - For this recipe, I recommend using commercially processed peanut butter (like Jif or Skippy) for the best results. Natural peanut butters are too oily. You could also substitute a processed almond butter, like Barney Butter.
Oats - For this particular recipe, I recommend using old-fashioned rolled oats (NOT quick oats); this will give you the best flavor and texture.
Chocolate Chips - We use traditional semi-sweet chocolate chips, but feel free to mix things up with milk chocolate chips, dark chocolate chips, or white chocolate chips.
Other Optional Add-Ins - Chocolate chunks, butterscotch chips, raisins, dried cranberries, chopped nuts (walnuts or pecans would be good!)
Cookie Size: The large cookie scoop will yield fairly large cookies (the dough balls weighed between 1.5 and 2 ounces). You can use a medium size scoop for smaller cookies, just be sure to reduce the baking time, too.
Doneness: The cookies will not look “done” when you pull them out of the oven, but they will continue to cook on the hot baking sheets out of the oven. If they are slightly brown, the edges look just set and they are puffy in the middle they are ready to come out!
Storage: These cookies will stay fresh in an airtight container at room temperature for up to about 4 days.
Freezing the Cookie Dough: Scoop and roll the cookie dough into balls, then place them on a lined baking sheet or plate and refrigerate for at least 1 hour. Transfer the chilled dough balls to a freezer-safe ziploc bag or airtight container and freeze for up to 3 months. You can bake them from frozen, adding 1 to 2 minutes to the baking time.
Freezing Baked Cookies: Once completely cooled, store in a freezer-safe ziploc bag or airtight container with parchment paper between layers for up to 3 months. Thaw in the refrigerator or at room temperature.