Prep Time
20 Min
Cook Time
14 Min
Serves
~15 large cookies
Ingredients
1 cup (226 g) Tillamook Unsalted Butter, at room temperature
½ cup (120 g) smooth peanut butter
1 cup (212 g) packed brown sugar
⅓ cup (66 g) granulated sugar
2 large eggs, at room temperature
1 ½ teaspoons (7 g) vanilla extract
2 cups (240 g) all purpose flour
2 cups (200 g) old fashioned oats
1 teaspoon (6 g) baking soda
½ teaspoon (2 g) baking powder
¾ teaspoon (3 g) fine sea salt
12 ounces (340 g) chocolate chips
Directions
Preheat the oven to 350°F with the racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, 4-5 minutes. Add the eggs one at a time, scraping well after each is incorporated, then mix in the vanilla.
Add the flour, oats, baking soda, baking powder, and salt to the bowl and mix on low speed to incorporate. Scrape the bowl well, then add the chocolate chips and mix to combine.
Use a ¼ cup cookie scoop to scoop the dough into balls on the prepared baking sheet in staggered rows, leaving at least 2 1/2 inches between each cookie to allow for spreading.
Bake the cookies, rotating the baking sheets halfway through baking, until golden brown at the edges, 12-14 minutes. Cool completely on the baking sheet.
