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Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone baking mats.
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In medium bowl mix baking soda, flour and salt. Set aside.
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Using a mixer on medium speed cream together butter and brown sugar until light and fluffy. Turn mixer to low; add peanut butter and vanilla extract. Mix just until incorporated. Add the egg and mix just until incorporated. Add the flour mixture in three intervals mixing just until combined after each interval. Stir in rolled oats and chocolate chips.
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Using 1 1/2 tablespoons cookie scoop drop dough on to prepared baking sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned on the edges. Allow to cool 5-7 minutes before removing to cookie cooling racks.
- Always preheat the oven and load the baking sheet in the middle rack in the center of the oven.
- I really love using Ghiradelli semi-sweet chocolate chips in these cookies but other chocolate chips can be substituted. Dark chocolate chips, white chocolate chips, milk chocolate chips, or butterscotch chips all work well.
- Soften the butter and warm the egg to room temperature.
- For slightly crispy cookies bake for around 12 minutes for softer cookies bake for around 10 minutes.
- Cover the baking sheets with parchment paper or silicone baking mats.
- Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough doe not spread too much and to test the baking time.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Calories: 156kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 129mg | Potassium: 90mg | Fiber: 1g | Sugar: 9g | Vitamin A: 131IU | Calcium: 16mg | Iron: 1mg
