Fresh out of the oven these cookies are gooey, delicate and delicious. You might think they’re not done, but they are. Let these gooey cookies sit on the baking sheet to cool and finish baking (since the baking sheet is still hot) and you will be very happy with the results. The next day, they’re still great!

The caveat: everything I said above is true, if you like peanut butter in your cookies. I realized it’s not my favorite. So my colleagues and husband were my test subjects, and as people who do like peanut butter in their cookies, they loved ‘em!

Ingredients
Source: Brown Eyed Baker
1 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 stick unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup rolled oats
1 cup semisweet chocolate chips

Directions
Preheat oven to 350 and line two baking sheets with parchment paper
1. Whisk together the flour, baking soda and salt; set aside.
2. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
3. Use a large cookie scoop (3 tablespoons – I just overloaded a tablespoon) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Voila!