These cookies are a delightful twist on the classic peanut butter and chocolate chip combination, with a chewy oatmeal base.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a medium bowl, combine the quick oats, flour, baking powder, baking soda, and salt. Set aside.
Mixing the dry ingredients separately ensures even distribution.
In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth.
Ensure the butter is softened for easier mixing.
Beat in the egg and vanilla extract until well combined.
Adding the egg one at a time helps it incorporate better.
Gradually mix in the dry ingredients until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips evenly throughout the dough.
Use a spatula to gently fold in the chocolate chips without breaking them.
Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set before moving them.
Serve the cookies warm or store them for later enjoyment.
Warm cookies pair wonderfully with a glass of milk.
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