½ cup unsalted butter, softened

½ cup creamy peanut butter (or chunky for extra texture)

¾ cup brown sugar, packed

¼ cup granulated sugar

1 large egg

1 tsp vanilla extract

1 cup all-purpose flour

1 cup old-fashioned rolled oats

½ tsp baking soda

½ tsp baking powder

¼ tsp salt

1 cup semi-sweet chocolate chips

Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, beat together the butter, peanut butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, mixing until smooth.
Combine Dry Ingredients: In another bowl, whisk together the flour, oats, baking soda, baking powder, and salt.
Make the Dough: Gradually add the dry ingredients into the wet mixture, mixing until just combined. Fold in the chocolate chips.
Scoop & Bake: Drop tablespoon-sized dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.

For a crunchier texture, use chunky peanut butter or add chopped peanuts to the dough.

To make these cookies sweeter, swap the semi-sweet chocolate chips with milk chocolate chips.

Adding honey or maple syrup can give the cookies extra chewiness.

For a gluten-free version, replace the all-purpose flour with oat flour.

Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.