Step 1

Preheat oven to 350°

Step 2

In a medium mixing bowl, combine all of the dry ingredients minus the oats together (so just the first five ingredients).

Step 3

Crack the eggs into a small bowl and set aside.

Step 4

Using either a hand or stand mixer, cream the butter and both sugars together until whipped and lightened, about two minutes.

Step 5

Add the peanut butter and beat until incorporated, about 30 seconds-1 minute.

Step 6

Pour out one egg into the mixer bowl and beat for about 30 seconds until mixed. Repeat with the second egg. Add the vanilla extract and mix until incorporated.

Step 7

Turn off the mixer and add the flour mixture to the bowl. Starting on low, mix in the dry ingredients for about 30 seconds until well mixed. Use a spatula to scrape the bottom of the bowl and make sure everything is added.

Step 8

To add the oats, repeat the same process as you just did for the flour.

Step 9

Add in your mixins on low until incorporated. You can also add them in by hand with a wooden spoon. Make sure everything is well mixed.

Step 10

Using a measured scoop (I use a med one that's approx 2 T), scoop out dough onto a parchment lined baking sheet in four rows of three across.

Step 11

Bake in preheated oven for 10-12 minutes until the edges are golden brown. Do not overbake.

Step 12

Cool on the cookie sheet for about five minutes before removing to a cooling rack until completely cooled.

Step 13

Store in an airtight container for up to four days. Can be frozen for up to 3 months.