Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup all-purpose flour
• 2/3 cup rolled oats, old fashioned
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2/3 cup SKIPPY® Creamy Peanut Butter
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, whisk the flour, oats, baking powder, baking soda and salt for 20 seconds, then put that bowl aside.
2. In the bowl of an electric stand mixer with the paddle attachment, beat the butter, brown sugar and granulated sugar until creamy. Add the egg and vanilla and mix them in, then add the peanut butter and blend again. Turn the mixer to low speed and gradually work in the dry mixture, stopping as soon as the dough comes together. Fold in the semi-sweet and milk chocolate chips.
3. Portion the dough in about 2 1/2 Tbsp scoops, using a cookie scoop or two spoons, with one spoon for scooping and the other for nudging the dough off. If you prefer rounder, more even cookies, you can leave the dough at room temp for about 15 minutes, then roll it into balls. Place the dough on baking sheets lined with Silpat or parchment paper. Press each cookie down just a bit, then bake in the preheated oven for 9 – 10 minutes; the cookies should still seem slightly under-baked. Let them sit on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling. Store in an airtight container at room temperature.