Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the creamy peanut butter and granulated sugar until well combined and smooth.
- Crack in the large egg and add the vanilla extract. Continue to mix until the batter becomes smooth and glossy.
- Add the old fashioned rolled oats, baking soda, and a small pinch of salt to the bowl. Stir everything together until the oats are evenly distributed.
- Using a small cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet. Space them about 2 inches apart.
- Take a fork and gently press down on the top of each cookie dough ball creating a crisscross pattern.
- Bake for 10 to 12 minutes. The edges should be lightly golden brown, but the centers will still look a little soft.
- Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not overbake them. Pull them from the oven when the centers still look slightly underdone. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
