Step 1

Preheat the oven to 375ºF. Line two baking sheets with parchment paper.

Step 2

Using a hand mixer on medium speed, cream together the butter and peanut butter for 2-3 minutes until completely smooth and combined.

Step 3

Add in sugar and mix on medium speed for 1 minutes.

Step 4

Add in the egg and vanilla. Mix for 2 minutes until light and fluffy.

Step 5

Add the flour, oats, baking soda, baking powder and salt. Mix until combined.

Step 6

Using a medium cookie scoop, scoop the cookie dough onto a parchment lined baking sheet with 2" in between each mound of dough.

Step 7

Use the tines of a fork to make a criss cross in the top of each dough ball.

Step 8

Bake for 9 minutes. To keep the cookies soft, don't let them get brown.

Step 9

Allow the cookies to cool for 5 minutes, then move to a wire rack to cool completely.

Step 10

Store in an airtight container at room temperature for up to 5 days. The cookies also freeze well for up to 6 weeks.