Makes: 12–14 large cookies
Bake: 10–13 minutes
Ingredients
½ cup (115 g) unsalted butter, softened
½ cup (100 g) creamy peanut butter
¾ cup (150 g) brown sugar
¼ cup (50 g) granulated sugar
1 large egg
1 tsp vanilla extract
1 cup (125 g) all-purpose flour
1½ cups (135 g) old-fashioned rolled oats
½ tsp baking soda
½ tsp salt
¾ cup (130 g) semi-sweet chocolate chips
¾ cup (110 g) roasted peanuts, roughly chopped
½ cup (80 g) white chocolate chips, optional
Instructions
Heat oven to 350°F (175°C). Line a baking sheet with parchment.
Cream the butter, peanut butter, brown sugar and white sugar until smooth and fluffy.
Beat in the egg and vanilla.
In another bowl, combine flour, oats, baking soda and salt.
Add the dry ingredients to the wet mixture and stir just until combined.
Fold in the chocolate chips and peanuts. The dough should be very chunky.
Scoop large portions (about 3 tbsp each) onto the baking sheet. Don’t flatten them much—the chunky dough helps create the thick, craggy look in the photo.
Bake for 10–13 minutes, until the edges are golden brown but the centers still look slightly soft.
Let them cool on the baking sheet for 10 minutes, then transfer to a rack.
