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In a microwave-safe bowl add the butter, peanut butter, and heat until melted, about 1 minute. Add 15 seconds at a time if not smooth and melted after 1 minute. Stir well when melted and set aside for 5 minutes.
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After 5 minutes, add the egg and yolk, both sugars, vanilla, and then whisk until smooth.
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Add the oats and stir well to combine.
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Add the flour, baking soda, salt, and stir to combine, but don't overmix. Mixture should be fairly thick.
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Fold in the chocolate chips and then cover bowl and refrigerate for at least 2 hours.Do not bake without refrigerating, mix will be too oily and will spread!
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After the chilling is complete, preheat your oven to 350 degrees and then line two baking sheets with either Silpats or cooking spray.
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Scoop heaping tablespoons of dough out and roll into a ball and then place on cookie sheet. Flatten slightly with your hand.
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Bake 8-10 minutes or until starting to set up and golden brown. Cookies should still be soft when you pull them out of the oven.
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Let cool on a cooling rack.
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Store cookies in an airtight container for 1 week or put in the freezer for up to 3 months! You can also freeze unbaked dough for 3 months and bake as needed.