# Components:
→ Dry Ingredients
01 - 120 g old-fashioned rolled oats
02 - 95 g all-purpose flour
03 - 1 g baking soda
04 - 2 g fine sea salt
→ Wet Ingredients
05 - 113 g unsalted butter, softened
06 - 92 g creamy peanut butter
07 - 100 g granulated sugar
08 - 110 g packed light brown sugar
09 - 1 large egg
10 - 5 ml pure vanilla extract
→ Mix-ins
11 - 170 g semisweet chocolate chips
# Method:
01 - Set the oven to 177°C (350°F) and arrange racks in the center position.
02 - Line two baking sheets with parchment paper or silicone baking mats.
03 - In a medium bowl, whisk together oats, flour, baking soda, and sea salt until evenly blended.
04 - In a large bowl, using a hand mixer or stand mixer, beat the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
05 - Add the egg and vanilla extract to the butter mixture and beat until well combined.
06 - Gradually mix the dry ingredients into the wet mixture on low speed until just combined. Avoid overmixing.
07 - Gently fold the chocolate chips into the dough using a rubber spatula.
08 - Scoop 30 g portions of dough and arrange evenly spaced on prepared baking sheets.
09 - Bake for 10 to 12 minutes until edges are golden and centers appear just set.
10 - Allow cookies to cool on sheets for 5 minutes before transferring to a wire rack to cool completely.
