# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup creamy peanut butter
07 - 1/2 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
→ Optional Add-ins
11 - 1/2 cup semisweet chocolate chips
12 - 1/2 cup chopped roasted peanuts
# Directions:
01 - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, oats, baking soda, and salt.
03 - In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and creamy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the wet mixture, beating until thoroughly combined.
05 - Gradually incorporate the dry ingredients into the wet mixture until just combined. Fold in any optional chocolate chips and chopped peanuts.
06 - Scoop tablespoonfuls of dough and position them approximately 2 inches apart on the prepared baking sheets.
07 - Gently flatten each dough ball with the tines of a fork, creating a crisscross pattern.
08 - Bake for 10–12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, which is intentional.
09 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
